Creamy Cauliflower Alfredo with Grilled Chicken
Velvety Cauliflower Alfredo Pasta with Herbed Grilled Chicken
Ingredients:
2 medium cauliflower heads (cut into florets)
1 cup low-sodium chicken broth
1/2 cup unsweetened almond milk or oat milk
3 garlic cloves, minced
1/4 cup olive oil
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste
1/4 cup nutritional yeast or grated dairy-free parmesan (optional)
12 oz whole wheat penne or pasta of choice
2 boneless, skinless chicken breasts
1 tablespoon olive oil (for grilling)
1 teaspoon smoked paprika
1 teaspoon dried Italian herbs
Fresh parsley, chopped (for garnish)
Directions:
Bring a large pot of water to a boil. Add cauliflower florets and boil for 8-10 minutes until fork-tender. Drain and set aside.
In a blender, combine cooked cauliflower, chicken broth, almond milk, garlic, olive oil, nutmeg, salt, pepper, and nutritional yeast. Blend until smooth and creamy. Adjust seasoning if needed.
Meanwhile, cook pasta according to package instructions. Drain and reserve 1/4 cup pasta water.
Rub chicken breasts with olive oil, paprika, and Italian herbs. Grill over medium heat for 5-6 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
Toss cooked pasta with the cauliflower alfredo sauce in a large skillet over low heat. Add a splash of reserved pasta water to loosen sauce if needed.
Serve the pasta topped with grilled chicken slices and garnished with chopped parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 390 kcal | Servings: 4 servings