Chicken, Asparagus and Bell Peppers Linguine in Cauliflower "Alfredo" Sauce

 

Chicken, Asparagus and Bell Pepper “Alfredo” Pasta


Sauce:

Cauliflower Alfredo


4 cups vegetable stock

3 cups water

1 large head of cauliflower, chopped into florets

1 cup unsweetened Oat milk

1 cup Parmesan cheese

1/2 tsp of both salt and pepper


In a large pot, bring vegetable stock and water to a boil.

Add cauliflower florets to the pot and boil until florets are tender.  This will take 4-5 minutes.

Before draining florets, reserve 1 cup of the cooking liquid.

In a food processor or blender, add drained florets, oat milk, parmesan cheese, salt and pepper.

Blend until smooth.



1 lb of whole wheat fettuccini/linguine pasta

1 1/2  tbsp canola or avocado oil

1 lb. boneless skinless chicken breast diced into 1 inch pieces

1/2 tsp salt

1/4 tsp pepper

1/2 red bell pepper, thinly sliced

1/2  yellow bell pepper, thinly sliced

1 cup of asparagus chopped into 1 inch pieces

Parmesan cheese for garnish


Cook pasta according to package directions.  Drain well.


Add oil to a large saute pan on high heat. 

Salt and pepper chicken pieces.

Add chicken to the saute pan and cook until the chicken is thoroughly cooked and  is browned. This will take 5-7 minutes.

Remove chicken with a slotted spoon to a bowl.

Add peppers and asparagus to the pan and turn the heat down to medium.  Saute for 6-8 minutes or until the veggies are tender.

Add the cooked chicken to the saute pan and 2 cups of the cauliflower Alfredo and cook together 2-3 minutes stirring occasionally. 

Add cooked whole wheat linguine to the saute pan with chicken, veggies and alfredo sauce.  Stir to combine.  Adjust seasoning if needed. Serve.

Optional: Top with Parmesan cheese.





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