So as with the Pepper Popper recipe, I was noticing the lack of variety in option types in my list of recipes. As a result I have decide to add some things that everyone can eat. In all honesty I am not lactose intolerant, but I can not stand milk. My main source of dairy is cheese mainly and some times yogurt just because of how it is all processed. I had many people tell me to try raw milk, but I was scared to try it and since I already knew that I could drink almond milk just fine I stuck with that. Today I have expanded to coconut milk and even a cashew milk and my daughter drinks it with me all the time. I actually like it better for her since I can get a dark chocolate almond milk instead of the chocolate drink that most places have. In creating this recipe, I was experimetning with making my own alfredo sauces that was not as heavy as a traditional suace is. Traditional alfreado is so thhick I normally get extreamly sick after eatting the smallest amount. I stumbled across a few different ideas online and decided to mix them up. Ive actually been able to run with this idea and make some really delicious recipes for may family after perfecting this one.
2 chicken breasts
2 ¼ cup olive oil
½ small onion chopped
2 clove garlic minced
1 bunch of asparagus
1 red pepper cut lengthwise
14 ounces dice tomatoes and green chilies
1 ½ cup coconut milk
2 tablespoons of fresh lime juice
Salt and pepper
Take the red peppers and cut them width wise, and cut the asparagus to length, then mix with 1 cup of olive oil and mix with some pepper and one clove of garlic. Let sit in a small to medium sauce pan over a low/medium heat like (4).
Take chicken and cut into cube like pieces. Place into another pan with 1 cup olive oil and cook until almost all pink is gone.
Saute onions for several minutes until translucent, then add the garlic, peppers, and asparagus, and cook for several minutes more.
Add the tomatoes, and chicken to the pan and simmer gently until the chicken is fully cooked.