Description
A delicious and satisfying low-calorie chicken Alfredo recipe that offers creamy comfort without the guilt.
Ingredients
- 8 oz fettuccine pasta
- 1 lb chicken breast, diced
- 2 cups cauliflower florets
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced chicken breast and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Combine cauliflower florets and chicken broth in a saucepan. Bring to a boil and cook until cauliflower is tender. Then, blend until smooth.
- Stir in grated parmesan cheese into the cauliflower mixture until well combined and creamy.
- Add the cooked pasta and chicken to the sauce, tossing to coat evenly.
- Serve hot, garnished with fresh parsley.
Notes
For perfect results, avoid overcooking the pasta. Save a small amount of pasta water to adjust the sauce’s consistency if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian