If you’re looking for a lighter Alfredo sauce recipe, then look no further. This chicken fettuccine with lighter Alfredo sauce makes use of store bought Alfredo sauce mixed with the vitamin rich creaminess of blended cauliflower. Cauliflower practically has a whole alphabet full of vitamins so you can’t go wrong with adding it to your meal. This recipe is especially great for those picky eaters since the cauliflower is hidden. If you do have picky eaters, I recommend making the sauce when you’re alone so it can stay your little secret instead of a cauliflower coup. This lighter Alfredo sauce can be used in a whole host of recipes from lasagnas, to dips, to chicken.
Ingredients
- 1/2 Box Fettucine Pasta, cooked
- 1/2 cup Reserved Pasta Water
- 1/2 cup Peas, frozen
- 1/2 cup Simple Shredded Chicken
- 3 1/2 cups Cauliflower Florets, cooked
- 1/2 cup Store-Bought Alfredo Sauce, your fave
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
Directions
- In a medium saucepan, boil cauliflower until soft. Drain, reserve saucepan for later use. Let cauliflower cool for 5-10 minutes.
- Combine boiled cauliflower, garlic cloves, salt, pepper, alfredo sauce, and reserved pasta water in a food processor. Blend until creamy.
- Place sauce mixture back into saucepan and place on low heat.
- Add cooked fettucini noodles (and peas, if wanted) to the sauce and heat together, stirring occasionally for 10-15 minutes.
- Top with chicken and parmesan cheese.