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Cauliflower Chicken Alfredo Fettuccine Recipe

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This recipe for Cauliflower Chicken Alfredo Fettuccine is from Olympic College's Sophia Bremer Child Development Center Children's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fettuccine noodles
2 small heads cauliflower
4 c vegetable broth
2 tbsp minced garlic
1 tbsp butter
1 tsp salt
Pepper to taste
1 tbsp olive oil
1 c 1% milk
6 tbsp cornstarch
1 lb chicken breast, cut into small cubes
Parmesan for topping
Directions:
Directions:
Puree the cauliflower in a blender or food processor with milk until smooth, set in fridge until ready to use. Bring a large pot of water to boil and add fettuccine. Cook according to package instructions. Meanwhile, melt the butter and olive oil in a large skillet. Add chicken. Cook until no longer pink and then add the garlic, saute for 3-4 minutes until garlic is soft. Add the vegetable broth, milk and cauliflower mix, salt and pepper. Bring to a simmer over medium heat.

in a separate bowl, mix the cornstarch with a little bit of cold water and mix until smooth and looks like milk. Whisk into the sauce mixture after it has reached the simmering point and cook until it has reached desired thickness. Toss in fettuccine noodles and top with Parmesan cheese.
Personal Notes:
Personal Notes:
A healthy version of Fettuccine Alfredo.

 

 

 

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