This week I made chicken alfredo.
Now you may be wondering…
“But I thought you recommitted to Ideal Protein?”
“How are you eating the #1 artery clogging food ever made?” 🙂
You should all know me better by now…I made cauliflower alfredo sauce!
My “alfredo” sauce turned out really good. Was it like regular alfredo sauce? No – I don’t think anything could ever be that delicious. But, it did a pretty good job as a stand-in!
The process is pretty straight forward – boil the cauliflower, hit it with some Italian spices, and blend it up.
Chicken 'Alfredo' with Zoodles
Recipe by: Jamie Boden at My Beautiful Ideal
- 4 cups vegetable broth
- 2 medium heads of cauliflower, trimmed and cut into florets
- 1 tbsp + 1 tsp olive oil, divided
- 8 cloves of garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano, dried
- 1 tsp basil, dried
- 1 tsp thyme, dried
- 1/2 cup milk
- 2 pounds of chicken breast, cooked
- 4 large zucchini, spiralized – or buy it ready to go
- In a large pot bring the vegetable broth to a boil.
- Add the cauliflower and boil for 7-8 minutes. (If your chicken isn’t already cooked I would start cooking it now so that it is done by the end of the process.)
- Reserve 2 cups of the vegetable broth.
- Drain the cauliflower of any remaining vegetable broth. Keep to the side for right now.
- In the same pot add oil, garlic, salt, pepper, oregano, basil, and thyme. Cook for 2-3 minutes over medium heat.
- Add cauliflower, 1 cup of the reserved vegetable broth, and milk. You can use the remaining vegetable broth to adjust the consistency of the sauce if needed.
- Blend until smooth with an emersion blender – or regular blender just be careful as it will be hot.
- In a large skillet saute zucchini with 1 tsp of oil until warmed through – about 4-5 minutes.
- Assemble the meal – zucchini topped with sauce and chicken!
Tips: Extra “alfredo” sauce can be frozen for later use. When making this recipe I only used about 1/2-3/4 of the sauce and froze the rest.
If you want to, and it fits with your eating plan, add about 1/2 cup of fresh parmesan to the sauce.
Nutrition: Calories 541, Protein 85g, Carbohydrate 16g, Dietary Fiber 6g, Total Sugars 7.2g, Total Fat 13.6g.