Creamy Chicken Alfredo

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CategoryChicken, Complete Meals, SHAPE Certified
Servings (adjust as needed)4

Ingredients

Alfredo Sauce

  • 1/4 cup onion chopped
  • 2 cloves garlic minced
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp freshly cracked black pepper
  • 5 cups cauliflower freshly chopped
  • 2 cups chicken stock
  • 1 Tbsp Dijon mustard
  • 2 Tbsp nutritional yeast
  • 2 Tbsp white balsamic vinegar
  • 1 Tbsp lime juice

Chicken & Mushrooms

  • 1 lb chicken breasts chopped
  • 2 cups mushrooms sliced
  • garlic, salt & pepper to taste

Zoodles/Fettuccine

  • 4 cups zucchini spiralized to zoodles or fettuccine ribbons

Instructions

Alfredo Sauce

  • Sautee onion, garlic, salt and pepper in a medium saucepan spritzed with non-stick cooking spray. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
  • Add cauliflower and continue cooking for 1-2 minutes.
  • Add chicken stock, cover and bring to a boil.
  • Reduce to low heat and continue cooking until the cauliflower is tender, about 5-7 minutes. Remove from heat.
  • Ladle the cauliflower mixture into a blender; add Dijon mustard, nutritional yeast, balsamic vinegar and lime juice. Process on high speed until smooth and silky in consistency. Add broth to the sauce if needed.

Chicken & Mushrooms

  • Chop chicken and season with garlic powder, salt and pepper to taste. Sautee with mushrooms over medium/high heat in a nonstick skillet. Remove from heat and set aside.

Zoodles/Fettuccine

  • Spiralize zucchini and leave raw or microwave up to 1 minute (the sauce will soften the noodles some)
  • Plate zucchini (1 cup per serving). Top with 1/4 of the chicken & mushrooms and 1 cup of alfredo sauce

Notes

1 serving = 4 oz protein, 2 cups vegetable
Chef's Tip:  This dish can be replaced with shrimp for the chicken.  Leftover chopped or shredded chicken works well too.