Salt and pepper
2 cups cauliflower florets
1 pound fettuccine noodles
1 cup 2% milk
3 tablespoons butter
1 clove garlic, lightly smashed
1 1/2 cups grated Parmesan
Olive oil, for searing chicken
3 cups diced chicken
Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
Heat a separate skillet over medium-high heat and add some olive oil. Sear the chicken briefly on both sides until just cooked through.
Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the chicken and garnish with parsley. Makes 6 servings.
YUM!!! This was so delicious. I was a little skeptical at first but, wow. You would never know this sauce has cauliflower in it. Kids asked for more! This picture makes it looks like the pasta is dry but I promise it wasn't. I added some cooked broccoli for even more veggies! You could use spinach or asparagus too. Mmmm.
Courtesy of Food Network: http://www.foodnetwork.com/recipes/katie-lee/cauliflower-alfredo-sauce
21 Day Fix Portions = 1 Green, 1 Red, 1 Blue, 1 Yellow per 1 cup serving
