YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken Pasta
Savor this comforting dish featuring tender grilled chicken, al dente whole wheat pasta, and a silky cauliflower Alfredo sauce. The blend of creamy sauce with a hint of garlic and Parmesan offers a healthy twist on a classic favorite, perfect for a nutritious and filling dinner.
INGREDIENTS
3 oz Chicken Breast
1/2 cup Whole Wheat Penne Pasta (cooked)
1 cup Cauliflower Florets
1/4 cup Skim Milk
1 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
1 clove Garlic
1 small Onion
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a non-stick skillet, heat olive oil over medium heat and cook the chicken until golden and fully cooked. Remove and set aside.
In the same skillet, sauté chopped onion and minced garlic until softened and fragrant.
Add cauliflower florets and stir for a couple of minutes before pouring in the skim milk. Allow it to heat and blend with the veggies.
Transfer the mixture to a blender and blend until smooth and creamy to form the cauliflower Alfredo sauce.
Meanwhile, cook whole wheat penne pasta according to package instructions until al dente, then drain.
Slice the cooked chicken breast into strips. Return the sauce to the skillet over low heat, stir in grated Parmesan, and mix well.
Combine the pasta, sliced chicken, and sauce in the skillet. Warm through and adjust seasoning with salt and pepper as needed before serving.