Hidden Veggie Gluten-Free Fettuccine Alfredo with Chicken (Edit recipe)

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Did you know the key to a super creamy and rich Alfredo sauce is actually a vegetable? That's right! A whole head of cauliflower is the magic ingredient to making this recipe a showstopper, and it packs this pasta full of hidden veggies!

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PREP TIME

25 minutes

COOK TIME

40 minutes

INGREDIENTS

11

Serves: 5

Ingredients

9 oz Gluten-Free Tagliatelle - Jovial Foods
4 cups Cauliflower, approximately one head of cauliflower
5.3 oz Boursin Garlic & Herb Cheese, one package
2 cups Parmesan Cheese, grated
1/2 cup Half and Half
1/2 tsp Himalayan Pink Salt - Primal Palate
1.75 lb Chicken Thighs, Boneless Skinless, approximately 5 thighs
1 Tbsp Organic Everyday Extra Virgin Olive Oil - Kosterina
1 tsp Little Palates Herb Garden Seasoning - Primal Palate
1/2 tsp Himalayan Pink Salt - Primal Palate
1/2 tsp Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your grill to 450.
Heat a large pot of water on the stovetop for the pasta.
Cut the stem and core from your cauliflower, and chop the cauliflower into smaller pieces to boil.
Rinse the cauliflower under cool water, and place in a medium-size pot.
Fill the pot with water, and heat on the stovetop. Bring the water to a boil, and boil the cauliflower until it is very soft, approximately 25 minutes.
While the cauliflower is cooking, season the chicken thighs with the olive oil, Herb Garden seasoning, salt and pepper. Rub the oil and spices over both sides of the chicken so it is evenly coated.
Grill the chicken until the internal temperature reaches 165 degrees F. Remove from the grill and allow to rest before cutting.
While the chicken and cauliflower are cooking, you can prepare the rest of the ingredients for the Alfredo.
Grate the parm, and allow the Boursin cheese and half and half to come to room temperature (it's okay if they are still a bit colder than room temp)
When the pot of water starts to boil, add the pasta, and cook according to the instructions on the package.
While the pasta is cooking, you can make the sauce.
Drain the cauliflower from the water, and place in a high speed blender or food processor.
Add in the grated parmesan, Boursin cheese, and half and half. Blend until completely smooth.
Pour the creamy sauce into a large sauce pan, and heat on low heat.
Season the sauce with the 1/2 teaspoon of salt, and stir to combine.
When the pasta finishes cooking, drain the pasta, and add the pasta directly to the sauce pan, and toss to combine with the sauce.
Chop the grilled chicken, and add it to the pan with the pasta and sauce.
Top with a garnish of fresh parsley if desired, and more grated parmesan cheese.
Enjoy!

Notes

The sauce for this recipe does make a lot, if you feel it's too much, you can add more pasta and chicken to serve more people, or you can save some of the sauce and freeze it for a future meal.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	731
Fat:	33 g
Carbohydrates:	56 g
Protein:	49 g
Cholesterol:	110 g
Sodium:	1163 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.