Healthier Fettuccine Alfredo w Chicken
Healthier Fettuccine Alfredo
SERVINGS 4
Ingredients
- 8 oz. whole-grain fettuccine noodles
- 3 cups vegetable broth
- 1 cauliflower chopped (about 1½ pounds)
- 2 tsp. olive oil
- 2 cloves garlic finely chopped
- 1 pinch nutmeg
- Sea salt or Himalayan salt and ground black pepper (to taste; optional)
- ½ cup unsweetened almond milk
- ½ cup nutritional yeast optional parmesan
- 2 Tbsp. parsley for garnish; optional
- 1 lb chicken breasts Grilled
Instructions
- Cook fettuccine according to directions on package. Before draining, reserve 2 cups of cooking water; set aside.
- Bring broth to a boil in medium saucepan over medium-high heat. Add cauliflower. Reduce heat; cook, covered, for 12 to 15 minutes, or until soft.
- While cauliflower cooks, heat oil in medium nonstick skillet over medium heat.
- Add garlic; cook, stirring frequently, for 1 minute, or until garlic is soft. Remove from heat and strain.
- Place cauliflower in blender (or food processor) with 2 cups of reserved cooking water, garlic, and nutmeg. Season with salt and pepper if desired. Blend in two or more batches if necessary; cover with lid and kitchen towel. Blend until very smooth. Add additional cooking water if needed.
- Heat cauliflower mixture in same medium saucepan over medium-low heat.
- Add almond milk; cook, stirring frequently, 5 to 7 minutes. Consistency should be that of a thick soup.
- While noodles and cauliflower are cooken Grill or Bake Chicken until cooked to temp
- Add fettuccine; mix well.
- Divide fettuccine evenly between four bowls. Top evenly with cheese and parsley (if desired); serve immediately.
Nutrition
Calories: 424kcalCarbohydrates: 55gProtein: 38gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 929mgPotassium: 1129mgFiber: 5gSugar: 4gVitamin A: 1032IUVitamin C: 81mgCalcium: 111mgIron: 4mg
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