Description
A lightened-up version of the classic Chicken Alfredo, featuring a creamy cauliflower sauce that’s satisfying and health-conscious.
Ingredients
Scale
- 8 ounces whole wheat fettuccine
- 1 pound skinless, boneless chicken breast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups cauliflower, steamed and pureed
- 1 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add the chicken breasts, season with salt and pepper, and cook until no longer pink in the center. Remove from skillet and slice.
- Combine the pureed cauliflower and chicken broth in a blender, blending until smooth. Pour into the skillet and bring to a simmer.
- Stir in Parmesan cheese until melted and well combined. Adjust seasoning if necessary.
- Toss the cooked fettuccine in the sauce, ensuring it is nicely coated.
- Serve the pasta topped with sliced chicken and garnish with chopped parsley.
Notes
For added flavor, consider incorporating fresh herbs like basil or oregano. You can also use other proteins like shrimp or turkey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: low calorie, chicken alfredo, healthy pasta, cauliflower sauce, whole wheat fettuccine