YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Pasta with Grilled Chicken
Enjoy a deliciously balanced plate featuring al dente whole wheat pasta smothered in a silky, low-fat cauliflower Alfredo sauce and topped with perfectly grilled chicken. The dish brings together the creamy texture of blended cauliflower and nutritional yeast with the savory grilled chicken, delivering a satisfying meal ideal for lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1 cup Cauliflower Florets
1 clove Garlic
½ cup Unsweetened Almond Milk
1 tsp Olive Oil
2 tbsp Nutritional Yeast
Salt & Pepper to taste
PREPARATION
Preheat a grill or grill pan over medium heat. Season the chicken breast with a pinch of salt and pepper.
Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Once cooked, let it rest, then slice into strips.
Meanwhile, cook the whole wheat pasta according to package instructions. Drain and set aside.
In a saucepan, heat olive oil over medium heat. Add minced garlic and lightly sauté until fragrant.
Add the cauliflower florets and a splash of water, cover, and let steam for 5-7 minutes until softened.
Transfer the softened cauliflower and garlic into a blender. Add unsweetened almond milk and nutritional yeast. Blend until smooth and creamy. If needed, adjust thickness with a little water.
Return the blended sauce to the saucepan and warm over low heat. Season with salt and pepper to taste.
Toss the cooked pasta with the cauliflower Alfredo sauce until evenly coated.
Plate the pasta and top with sliced grilled chicken. Garnish with additional pepper if desired and serve warm.