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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.  

Lasagna Soup

By @TheGoldenBalance on YouTube

Ingredients

  • Oil
  • 1 onion, diced
  • Garlic
  • Smoked paprika
  • Chipotle chili powder
  • Dried oregano
  • Cayenne pepper or chili flakes
  • Tomato paste
  • Ground beef
  • Salt
  • Tomato or pasta sauce
  • Vegetable broth
  • Heavy cream
  • Fresh basil
  • Lasagna sheets
  • Mozzarella cheese
  • Ricotta cheese
  • Parmesan cheese (optional)

Instructions

  1. In a large pot, heat some oil over medium heat.
  2. Add the diced onion and cook until translucent.
  3. Add garlic and cook until fragrant.
  4. Stir in smoked paprika, chipotle chili powder, dried oregano, and cayenne pepper or chili flakes.
  5. Add tomato paste and cook for a few minutes until the raw flavor is gone.
  6. Add ground beef and cook until browned.
  7. Season with salt and add tomato or pasta sauce.
  8. Pour in vegetable broth and bring to a simmer.
  9. Add a drizzle of heavy cream and stir in chopped basil.
  10. Break lasagna sheets into pieces and add them to the pot. Cook for 10-15 minutes until the pasta is tender.
  11. To finish, add mozzarella cheese and some ricotta and Parmesan cheese optionally.
  12. Garnish with more basil before serving.

 

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