Healthier Fettuccine Alfredo w Chicken

Ingredients

• 8 oz. whole-grain fettuccine noodles
• 3 cups vegetable broth
• 1 cauliflower (chopped (about 1 1/2 pounds))
• 2 tsp. olive oil
• 2 cloves garlic (finely chopped)
• 1 pinch nutmeg
• Sea salt (or Himalayan salt and ground black pepper (to taste; optional))
• 1/2 cup unsweetened almond milk
• 1/2 cup nutritional yeast (optional parmesan )
• 2 Tbsp. parsley (for garnish; optional)
• 1 lb chicken breasts (Grilled )

Instructions

1. 1

   Cook fettuccine according to directions on package. Before draining, reserve 2 cups of cooking water; set aside.

2. 2

   Bring broth to a boil in medium saucepan over medium-high heat. Add cauliflower. Reduce heat; cook, covered, for 12 to 15 minutes, or until soft.

3. 3

   While cauliflower cooks, heat oil in medium nonstick skillet over medium heat.

4. 4

   Add garlic; cook, stirring frequently, for 1 minute, or until garlic is soft. Remove from heat and strain.

5. 5

   Place cauliflower in blender (or food processor) with 2 cups of reserved cooking water, garlic, and nutmeg. Season with salt and pepper if desired. Blend in two or more batches if necessary; cover with lid and kitchen towel. Blend until very smooth. Add additional cooking water if needed.

6. 6

   Heat cauliflower mixture in same medium saucepan over medium-low heat.

7. 7

   Add almond milk; cook, stirring frequently, 5 to 7 minutes. Consistency should be that of a thick soup.

8. 8

   While noodles and cauliflower are cooken Grill or Bake Chicken until cooked to temp

9. 9

   Add fettuccine; mix well.

10. 10

    Divide fettuccine evenly between four bowls. Top evenly with cheese and parsley (if desired); serve immediately.