Creamy Herb Cauliflower Alfredo with Roasted Veggies & Chicken
Servings: 8
Equipment
- Blender
Ingredients
- 16 oz Barilla Whole Grain Linguine dry
- 2 Cup Grape tomatoes
- 2-3 Smaill Zucchini Sliced
- 8 oz. Trader Joe's Roasted Corn defrosted
- 10 oz. Steam in bag broccoli
- 16 oz. Rotisserie chicken white meat only
- 2 tsp Dak's Italian Blast or Italian seasoning
CAULIFLOWER ALFREDO SAUCE
- 1 Small Head of cauliflower
- 1/2 Cup Light alouette herb & garlic cheese
- 1/4 Cup Unsweetened almond milk
- 1 tsp Garlic paste
- 1 TBSP Lemon juice fresh
- 1/2 tsp Dried basil
- 1/2 tsp Dried oregano
- Garlic salt to taste
- Black pepepr to taste
Instructions
- Preheat your oven to 425
- Roast all of your veggies including the cauliflower. Season with salt, pepper, Dak's Spices Italian Blast and light spray of avocado oil. About 20-30 minutes for all
- Take the cauliflower, place into a blender (I use my Vitamix). Add the alouette cheese, almond milk, garlic paste, lemon zest, lemon juice, dried Basil, oregano. Blend until velvety smooth. Season with garlic salt & pepper to taste.
- When ready to prepare the pasta, reserve 1 cup of pasta water and set aside.
- In a large pan, pour the cauliflower Alfredo sauce, loosen with the pasta water (a little at a time)
- Place the pasta in & mix up until coated. Add more pasta water if you need to loosen sauce.
- Add the veggies and chicken & toss until coated
- Season with salt & pepper to taste. Serve & Garnish with lemon zest, a squeeze of lemon juice & your choice of green garnish.
Notes
Recipe serves 8
7 Bites on Better Balance Healthi (Formerly iTrackBites)
323 Calories
5 WW personal points
Click here to calculate your WW personal points