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Cauliflower Alfredo with Zucchini Noodles Recipe

Cauliflower Alfredo with Zucchini Noodles
Source: Tablespoon

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1 teaspoon finely chopped garlic
  • 1 package (12 oz) Cascadian Farm™ organic frozen riced cauliflower
  • 3/4 cup heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 lb boneless skinless chicken breasts, cut in 3/4-inch pieces
  • 1 1/2 teaspoons Italian seasoning
  • 8 cups zucchini spirals, squeezed dry
  • 1 tablespoon chopped fresh parsley
PREP TIME
20m
COOK TIME
30m
TOTAL TIME
50m
YIELD
6 servings

Instructions

  • In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium heat.
  • Cook onions and garlic in oil 5 minutes.
  • Stir in frozen cauliflower; cover and cook 8 to 10 minutes, stirring occasionally, until cauliflower is tender.
  • Transfer to blender.
  • Add whipping cream; cover and blend 60 to 90 seconds or until nearly smooth.
  • Add cheese and 1/2 teaspoon of the salt; blend 60 to 90 seconds or until smooth.
  • In same skillet, heat 2 teaspoons of the oil over medium heat.
  • Season chicken with 1/2 teaspoon of the Italian seasoning and remaining 1/2 teaspoon salt; add to skillet.
  • Cook 7 to 9 minutes, turning occasionally, until chicken is no longer pink in center (165°F).
  • Reserve chicken; wipe out skillet.
  • In same skillet, heat remaining 2 teaspoons oil over medium heat.
  • Add zucchini and remaining 1 teaspoon Italian seasoning; cook 2 to 3 minutes, stirring occasionally, until zucchini just starts to soften; drain in colander, pressing with back of spoon.
  • Add cauliflower sauce and chicken to skillet; stir to combine over medium heat.
  • Stir in zucchini; cook 1 to 2 minutes or until heated through.
  • Top with parsley; serve immediately.

Dinner

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A recipe from Tablespoon

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