YOUR SOLIN GENERATED RECIPE
Lightened-Up Creamy Chicken Fettuccine with Cauliflower Sauce
Enjoy a revitalized twist on an Italian classic with tender chicken breast and whole wheat fettuccine paired with a velvety cauliflower sauce. This dish balances creamy comfort with a clean, light profile, enhanced by aromatic garlic and fresh herbs, making it an ideal choice for a satisfying and nutritious meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Fettuccine
1 cup Cauliflower
1/2 tbsp Olive Oil
1/4 cup Unsweetened Almond Milk
1 Garlic Clove
1/4 small Onion
Salt & Pepper to taste
1 tbsp Fresh Parsley
PREPARATION
Season the chicken breast with salt and pepper. In a skillet over medium heat, add olive oil and sear the chicken until golden on both sides, then finish cooking until internal temperature reaches 165°F. Remove and slice into strips.
Steam the cauliflower florets until very tender, about 10 minutes.
Meanwhile, sauté finely chopped garlic and onion in a small pan until softened and fragrant.
Combine the steamed cauliflower with the sautéed garlic and onion in a blender. Add unsweetened almond milk and blend until smooth, forming a creamy sauce. Season with salt and pepper to taste.
Bring a pot of water to a boil and cook whole wheat fettuccine according to package instructions until al dente. Drain the pasta.
Return the pasta to the pan, add the cauliflower sauce, and stir well to coat evenly over a low heat for 1-2 minutes.
Plate the sauced pasta and top with sliced chicken breast. Garnish with fresh parsley and a light sprinkle of black pepper.
Serve warm and enjoy your nutritious, lightened-up creamy chicken fettuccine.