Healthy Fettuccine Alfredo

Ingredients

• Cauliflower

  Raw

  6 cup chopped, or 642g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• 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

• Baby carrots

  Baby, raw

  6 large or 90g

• Whole wheat pasta

  Dry

  12 oz or 340g

• 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

  ¼ cup, fluid or 60g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

Directions

1. Chop the cauliflower. Bring the broth to a boil over medium-high heat and add the cauliflower. Cook until the cauliflower is soft, about 15 minutes.
2. Melt the butter in a large skillet over medium heat. Add the minced garlic, onion, tomatoes, and carrots. Sauté for 4-5 minutes until soft and fragrant.
3. Cook the fettuccine according to package directions, reserving some starchy water. In a separate pan, cook the chicken in oil over medium-high heat until cooked through, about 7-12 minutes.
4. Transfer the cauliflower to a blender with about 2 cups of 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 veggies.
5. Add the cream to the skillet and cook over low heat. Stir in the starchy pasta water, cheese, peas, and chicken. Combine with noodles and serve immediately.