Chicken Alfredo with hidden veggies

Would you believe this sauce is made from cauliflower? You wouldn’t if you tried it! This sauce is so creamy and yet not heavy at all! It’s a perfect weeknight meal and easy to throw together for a big family or a healthy meal prep!

1 small head of cauliflower
1/2 cup nutritional yeast
1 cup chicken broth
Salt and pepper generous
1-2 chicken breasts depending on your servings.
Pasta of your choosing (I did banza)
1/2 onion diced
1 heaped tbsp minced garlic
1/2 cup almond milk
1/4 cup chicken stock
1 tbsp butter
1/3 cup dairy free mozzarella
Parsley

Boil your cauliflower in a pot for about 10 minutes and once it’s nice and soft pop in the blender with nutritional yeast, chicken stock and salt and pepper. Set aside. In a pan cook your chicken. I did one breast in half and saved leftover sauce for later. I seasoned both side with salt and pepper and cooked with a little spray avocado oil on medium for about 4-5 min each side making sure the chicken was cooked through. Set aside.

Boil your pasta and while that’s going in a big pot or large cooking pan sautée your onions and garlic on medium until onions are translucent. Add in cauliflower sauce, milk, chicken stick, butter, cheese and salt and pepper and stir until combined. Should be creamy not too thick and not too runny. Once pasta is cooked add it to sauce or add the amount or sauce you want to your pasta. Top with sliced chicken and parsley.