The title of this recipe may seem a bit confusing, but really it’s very simple. It’s Chicken with gluten-free Spaghetti, and Cauliflower Alfredo Sauce or Faux-fredo. It’s ridiculous how tasty and similar to the original this tastes, but is probably more than half the fat and calories.
Chicken Spaghetti Caulifredo
Serves 4, inspiration here
- 4 cups cauliflower florets (1 small/medium head cauliflower)
- 1 Tbsp EVOO
- 1 Tbsp minced garlic (~ 2 – 3 cloves)
- 1/2 cup skim milk
- 1/4 cup freshly grated Parmesan cheese
- 1 Tbsp fresh lemon juice (~ 1/2 lemon)
- 3/4 tsp coarse salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 1 chicken breast, cubed
- Gluten-free spaghetti
- Fresh Italian parsley, chopped, optional for garnish
Add cauliflower florets to a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 7 minutes until fork tender. Drain.
Meanwhile, add the oil into a skillet and saute the garlic over medium heat for 4 – 5 minutes until softened and fragrant.
In a high speed food processor, add the cooked and drained cauliflower, sauteed garlic, milk, cheese, lemon juice, salt and pepper. Blend until a super smooth sauce forms. You want this super smooth, so don’t be afraid to let it run for a minute or so. Set aside.
Bring a large pot of water to a boil, and add your desired amount of pasta and boil for the time instructed on the package. Drain pasta. In the meantime, in the same pan you used to cook the cauliflower, add a bit of EVOO to the pot and cook your chicken. When cooked, add your cauliflower sauce, and drained pasta. Combine together thoroughly and salt again to taste.
Serve with fresh chopped parsley and black pepper. Add any of your favourite sauteed or roasted vegetables to the mix.
I loved this pasta sauce. It is sure to be a regular on my dinner menu.