YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken Pasta
Enjoy a light yet satisfying twist on classic Alfredo pasta. Tender chicken breast is paired with a velvety cauliflower-based alfredo sauce and a modest serving of whole wheat pasta for a dish that’s creamy, comforting, and balanced in every bite.
INGREDIENTS
5 ounces Chicken Breast
1 ounce Whole Wheat Pasta
1 cup Cauliflower
1/4 cup Unsweetened Almond Milk
1 teaspoon Olive Oil
2 cloves Garlic
1 small Onion
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until soft and fragrant.
Add the chicken to the skillet and cook until it is browned on both sides and cooked through, about 5-6 minutes per side. Remove the chicken and set aside.
In a blender, combine the cauliflower, unsweetened almond milk, a pinch of salt & pepper, and a little water if needed. Blend until smooth to create the creamy sauce.
Return the cooked chicken to the skillet and pour in the cauliflower sauce. Let it simmer over low heat for 3-4 minutes so the flavors meld.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and add to the skillet, stirring to combine everything evenly.
Adjust seasoning with salt and pepper as desired, and serve warm.