A rich cauliflower cream makes this Chicken Fettuccine Caulifredo the most amazing lighter version of the classic fettuccine alfredo.
- 8 ounces boneless skin less chicken breasts, seasoned with salt and pepper
- 1 Tablespoon olive oil
- 8 ounces dry fettuccine noodles (I subbed spaghetti because it’s all I had)
- 1 head cauliflower, cut into florets
- 1/2 cup chicken broth (veg broth is fine too)
- 5 cloves garlic
- 1 Tablespoon butter
- 1/4 cup fat-free half and half
- 1/4 teaspoon nutmeg
- 1/8 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- In a skillet over medium high heat add the olive oil and grill your chicken breasts Cut into strips. Set aside.
- In the mean time place the garlic and 5 cups of water in a pot and boil the cauliflower for about 15 minutes.
- Get your pot of water going to cook your pasta. Cook according to package directions.
- Put the cooked cauliflower and garlic in your blender with the chicken broth and puree for about 3 minutes. Add the nutmeg, salt and pepper and puree for another 2 minutes.
- In a pan add the butter and pour the pureed cauliflower in the pan and heat about 1 to two minutes. add the cooked fettuccine and toss in the cooked chicken.
- Serve immediately.
By now you all know that the hubby likes basic meals and that I learned to omit certain things when mentioning to him what we are having for dinner. Take this recipe for example. He called me on his way home from work. As usual we casually asks what I made for dinner. I said Chicken Fettuccine. He responded by saying that sounded perfect.
As he was eating it and praising the excellent taste, I then told him the sauce was made from cauliflowers. He said that he was surprised, but that he loved it so much he could lick the plate clean. (He didn’t actually do that though).
I loved it. Melissa loved it. Win, Win and triple win.
Give cauliflower a chance. I did.
Thanks for stopping by and have a great day.