Creamy Cauliflower Alfredo Chicken Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Alfredo Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chicken Pasta

Enjoy a satisfying bowl of creamy cauliflower alfredo chicken pasta that marries tender chicken, wholesome whole wheat pasta, and a silky, rich cauliflower sauce accented by a hint of nutritional yeast and garlic. This dish offers a modern twist on a classic, perfect for a comforting dinner with balanced macros.

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NUTRITION

438kcal
Protein
40.2g
Fat
10.2g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Whole Wheat Pasta (cooked)

1 cup Cauliflower

1/2 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sear the chicken until golden on both sides and cooked through, about 5-7 minutes per side. Once done, slice into strips.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Steam the cauliflower florets until tender, about 8 minutes. Transfer the steamed cauliflower, garlic, unsweetened almond milk, and nutritional yeast to a blender. Blend until completely smooth to create a creamy sauce. Adjust seasoning with salt and pepper.

  • 4

    Combine the cooked pasta and sliced chicken in the skillet. Pour the cauliflower alfredo sauce over the top and gently stir to coat evenly. Warm through for 2-3 minutes over low heat.

  • 5

    Serve immediately, garnished with an extra sprinkle of nutritional yeast or freshly ground pepper if desired.

Creamy Cauliflower Alfredo Chicken Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Alfredo Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chicken Pasta

Enjoy a satisfying bowl of creamy cauliflower alfredo chicken pasta that marries tender chicken, wholesome whole wheat pasta, and a silky, rich cauliflower sauce accented by a hint of nutritional yeast and garlic. This dish offers a modern twist on a classic, perfect for a comforting dinner with balanced macros.

NUTRITION

438kcal
Protein
40.2g
Fat
10.2g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Whole Wheat Pasta (cooked)

1 cup Cauliflower

1/2 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sear the chicken until golden on both sides and cooked through, about 5-7 minutes per side. Once done, slice into strips.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Steam the cauliflower florets until tender, about 8 minutes. Transfer the steamed cauliflower, garlic, unsweetened almond milk, and nutritional yeast to a blender. Blend until completely smooth to create a creamy sauce. Adjust seasoning with salt and pepper.

  • 4

    Combine the cooked pasta and sliced chicken in the skillet. Pour the cauliflower alfredo sauce over the top and gently stir to coat evenly. Warm through for 2-3 minutes over low heat.

  • 5

    Serve immediately, garnished with an extra sprinkle of nutritional yeast or freshly ground pepper if desired.