Garlicky Buffalo Chicken Fettuccine Alfredo MUKBANG | Dairy Free!

Today, we're making a dairy free buffalo chicken fettuccine Alfredo with a nice hit of garlic using Toom's buffalo flavored Lebanese garlic dip! I can't believe how well this turned out. I used oat milk creamer and nutritional yeast in place of cream and parmesan, and it worked so well. Will def be using those when I make a vegan mac and cheese for you guys too!

Where to buy TOOM dips near you:
https://toom.com/where-to-buy/

TOOM on IG: www.instagram.com/toomdips

Ingredients:
2 chicken breasts, seasoned with salt and baked for 25-30 minutes at 350 F, shredded
5 cloves minced garlic
1 25oz container oat milk (I recommend Nut Pods original unsweetened)
1 container TOOM buffalo garlic dip
5 TBSP nutritional yeast
1/4 cup of your fav hot sauce (I used Frank's)
1 lb fettuccine pasta
EVOO for sautéing the garlic
kosher salt and fresh cracked pepper to taste

Method:
Get your chicken in the oven, then sauté garlic over medium low heat until fragrant (about 1 minute). Then add oat milk, nutritional yeast, TOOM buffalo garlic dip and hot sauce, season with salt and bring to a simmer. When the chicken is done, let it cool a minute, then shred. It's easiest to do this with your hands. Cook your pasta to al dente, reserve 1-2 cups of pasta water, then drain and add to the pan with your sauce. Add your chicken, then toss to combine, adding more pasta water for more sauce if necessary. Make sure you season with salt at every step (season the chicken, the garlic, the creamer, and heavily season the pasta water!)! Once it's saucy enough for you, it's done!

Enjoy!!!

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