YOUR SOLIN GENERATED RECIPE
Creamy Protein-Packed Chicken Penne with Cauliflower Alfredo
Enjoy a satisfying bowl of whole wheat penne tossed with tender chicken and a velvety cauliflower Alfredo sauce. This dish combines lean protein, fiber-rich pasta, and the creaminess of blended cauliflower and light cream cheese to create a balanced meal that's as nutritious as it is delicious.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Penne Pasta
1 cup Cauliflower Florets
2 tbsp Low-Fat Cream Cheese
4 tbsp Low-Sodium Chicken Broth
1 clove Garlic
1 tsp Olive Oil
1 tsp Italian Seasoning
Salt and Pepper to taste
PREPARATION
Bring a pot of water to a boil and cook the whole wheat penne according to package instructions until al dente. Drain and set aside.
Meanwhile, season the chicken breast with salt, pepper, and Italian seasoning. In a skillet over medium heat, heat olive oil and cook the chicken for about 5-6 minutes per side until thoroughly cooked. Once done, slice the chicken into strips.
Steam or boil the cauliflower florets until tender, about 6-8 minutes.
In a blender, combine the cooked cauliflower, low-fat cream cheese, low-sodium chicken broth, and garlic. Blend until smooth to form your cauliflower Alfredo sauce. Adjust seasoning to taste.
Return the cooked pasta to the skillet over low heat. Pour the cauliflower Alfredo sauce over the pasta and toss to coat evenly.
Add the sliced chicken to the pasta and gently mix until combined. Heat through for 1-2 minutes, ensuring everything is warmed.
Serve immediately, garnished with an extra sprinkle of Italian seasoning, salt, and pepper if desired.