HIDDEN VEGGIE CHICKEN ALFREDO

Here’s a yummy recipe to try for a busy week! Perfect to make up a big pan and have for leftovers! With added chickpeas and cauliflower it’s got a serving of veggies you’d never know were in there! The boyfriend ate two servings and had no idea! Feel free to add some spinach for extra veggies.

I used an 8x8 pan and had perfect chicken and pasta ratio for 4 servings and saved half of the sauce for another night.

What you’ll need:

• 1 can light coconut milk

• 2 garlic cloves

• 2 tbsp nutritional yeast

• 1 tbsp grass fed butter

• Basil (sprinkle)

• Oregano (sprinkle)

• Turmeric (sprinkle)

• Salt and pepper to taste

• 1/2 lemon juiced

• 6 large cauliflower florets (boiled till soft)

• 1 tsp cornstarch mixed with cold water

• 1.5 large chicken breasts (diced)

• Pasta

• Mozzarella

Recipe:
Preheat oven to 375 and grease baking dish.

Boil pasta on high for 2 minutes and strain.

In a pan on medium high add oil. Reduce heat to medium and add in diced chicken cooking all the way through, adding salt and pepper to taste. Then turn the heat up to high and stir constantly until chicken had a nice caramel color all over. Remove from heat and set aside.

I once pot on high heat boil your cauliflower until soft. Remove from water and set in a blender for later. In another pan on medium heat add in your coconut milk, garlic, spices, butter and lemon juice until warm. Transfer coconut milk (with spices) to the blender and combine with cauliflower. Then transfer back to pot and taste to adjust flavors as needed. Add the cornstarch and water to thicken.

Combine the noodles, chicken, and sauce in a baking dish and top with dairy free cheese. Bake for about 28 minutes.