Cauliflower Chicken Alfredo Sauce
A lighter version of alfredo sauce packed with veggies poured over cast iron skillet chicken and broccolini.
Ingredients
- 16 oz riced cauliflower steamed OR 2 heads of cauliflower florets
- ½ cup shredded Parmesan
- 2 teaspoon minced garlic
- 2 teaspoon salt
- 1 teaspoon pepper
- 1.5 cups milk
- 2 chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups Chicken stock
- 2 cups broccoli
Instructions
Alfredo Sauce
- In a small saucepan add 1 cup of water and the cauliflower. Steam the cauliflower in a sauceand blend with parm, garlic, salt, pepper, milk to make sauce.
- Steam the cauliflower for about 10 minutes until very tender. Strain.
- In a food processor or carefully in a blender, blend with parmesan, garlic, salt, pepper, milk to make sauce.
Make the Chicken
- Salt the chicken breasts.
- Over medium high heat, cook for 10 min on cast iron skillet.
- Flip over and continue and add chicken stock and broccolini all around the chicken.
- Cover the pan and continue cooking until the chicken reaches an internal temperatue of 165 degrees fahrenheit. About 10-15 more minutes.
- Slice the chicken, plate it with the broccoli and pour the alfredo sauce over.