Chicken Alfredo – Cauliflower Sauce

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breast
• Salt and pepper (to taste)
• Cooking spray (for pan)
• 1 lb pasta
• 1 head of cauliflower (cut into florets)
• 5 cloves garlic
• 1/4 cup (22 g) grated Parmigiano-Reggiano
• 1/4 cup (22 g) grated Pecorino Romano
• 1/2 cup (120 g) skim milk
• 2 tbsp (28 g) unsalted butter
• Optional: 1 large zucchini (for additional side), extra Parmesan for garnish

Instructions:

1. Bring two large pots of salted water to a boil.
2. While waiting, split the chicken breast in half to flatten. Season with salt, pepper, and any desired spices.
3. Add pasta to one pot and cauliflower florets to the other. Boil both for about 9 minutes.
4. While the pasta and cauliflower cook, heat a 12-inch pan over medium-high heat, coat it with cooking spray, and sear the chicken for 3 minutes per side until it is cooked through (internal temperature 165°F).
5. Remove chicken and let rest.
6. Once cauliflower is tender, blend it with garlic, Parmesan, Pecorino, skim milk, butter, salt, and pepper until smooth.
7. Drain pasta and toss with cauliflower sauce.
8. Optionally, cook zucchini as a side by sautéing with salt and pepper.
9.