Eating pasta drenched in a creamy sauce has to be one of the greatest things on earth. But what happens when you're both gluten-free and dairy-free? Can you still have those luscious, creamy pasta dishes? You bet!
In a large skillet, heat a little olive oil over medium heat. Add chicken and sautee until browned on all sides, 3 - 5 minutes. Season with salt and pepper, transfer to plate and set aside.
Return pan back to stove and add mushrooms. Cook until mushrooms have just started to soften, then add chicken back in, 3 - 5 minutes. Add sweet potato noodles and cook until tender, about 5 - 8 minutes.
While noodles are cooking, prepare alfredo sauce. All all ingredients a high powered blender. Blend on high until smooth and creamy. If too thick, add a touch more almond milk one tablespoon at a time. If too thin, add more quinoa one tablespoon at a time.
When sauce is done, add to pan with noodles. Add just enough until noodles, chicken and mushrooms are fully coated.
Cook until everything is heated through, 3 minutes.
Remove from heat and serve immediately. Garish with some fresh parsley to freshly grated cheese.