Chicken & Veggie Fettuccine Alfredo

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Cauliflower

  Raw

  6 cup chopped, or 642g

• Butter

  Unsalted

  1 tsp or 5g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  1 medium or 110g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Carrots

  Raw

  1 cup chopped or 128g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Salt

  Table

  1 tsp or 6g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Heavy whipping cream

  Fluid

  4 tbsp or 60g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

Directions

1. Cook the fettuccine according to package directions, reserving some pasta water before draining.
2. In a pot, bring the chicken broth to a boil over medium-high heat and add the chopped cauliflower. Cook until the cauliflower is soft, about 15 minutes.
3. Melt the butter in a large skillet over medium heat. Add the minced garlic, chopped onion, cherry tomatoes, and chopped carrots. Sauté for 4-5 minutes until soft and fragrant.
4. In a separate pan, cook the chopped chicken breast in oil over medium-high heat until cooked through to 165°F, about 7-12 minutes.
5. Transfer the cooked cauliflower to a blender with about one-third of the broth. Add salt, nutmeg, and black pepper, and purée until smooth. Add more broth if needed. Transfer the purée back to the skillet with the sautéed vegetables.
6. Add the heavy cream to the skillet and cook over low heat. Stir in the reserved starchy pasta water, Parmesan cheese, peas, and cooked chicken. Combine with the cooked noodles and serve immediately.