Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • ½ yellow onion (chopped)
  • 3 cloves garlic (crushed)
  • 3 cups chopped cauliflower (12 ounces)
  • 1 cup chicken stock
  • 1-2 tablespoons nutritional yeast (see notes)
  • ½ tablespoon freshly squeezed lemon juice
  • 1-2 teaspoons sea salt
  • ½ teaspoon soy sauce (gluten-free, if needed)
  • 12 ounces uncooked pasta (we like fettuccini or linguini)
  • 4 teaspoons olive oil (divided)
  • 3 ounces baby spinach
  • 2 chicken breasts (cut into bite-sized pieces)
  • ½ teaspoon EACH: sea salt and pepper

Instruction

  • Begin by making the healthy alfredo sauce. Heat the olive oil in a medium-sized pot. Add the onion and garlic and cook for 3 minutes, until the onion is transparent. Add the cauliflower and chicken stock and bring the pot to a boil. Cover the pot, reduce the heat, and simmer for 5 minutes, until the cauliflower is soft.
  • Transfer everything in the pot to your blender. Add the remaining ingredients and blend on high until smooth. Taste the sauce and add extra salt and/or nutritional yeast if you'd like. Set aside.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the water through a colander then return the cooked pasta to the pot. Drizzle with 2 teaspoons of the olive oil and toss so that all the pasta is lightly coated in the oil. Add the spinach to the pot.
  • While the water is heating, season the chicken with salt and pepper. Heat the remaining 2 teaspoons of olive oil in a medium-sized frying pan. Add the chicken and cook until it is lightly browned on both sides and cooked through.
  • Add the cooked chicken to the pot with the pasta. Pour the healthy alfredo sauce over top and toss so that everything is well coated in the sauce.