Cauliflower Chicken Alfredo

Cauliflower Chicken Alfredo

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Chicken in creamy Alfredo sauce is just as satisfying served with cauliflower instead of pasta. We suggest making a big batch – this dish works just as great for Sunday dinner as in Monday's lunch box. Moderate low carbModerate low carb71% Fat22% Protein6% Carbs14 g carbs / serving Easy 10 + 30 m10 minutes preparation30 minutes cooking time
Moderate low carbModerate low carb71% Fat22% Protein6% Carbs14 g carbs / serving Easy 10 + 30 m10 minutes preparation30 minutes cooking time

Chicken in creamy Alfredo sauce is just as satisfying served with cauliflower instead of pasta. We suggest making a big batch – this dish works just as great for Sunday dinner as in Monday’s lunch box.

Ingredients

4 servingservings
USMetric
  • 1 oz. 30 g butter or olive oil
  • 13 lb 150 g bacon, diced
  • 113 lbs 600 g chicken breastchicken breasts
  • 4 4 garlic clovegarlic cloves
  • 7 oz. 200 g fresh spinach
  • salt and pepper
  • 2 cups 475 ml sour cream or heavy whipping cream
  • 1½ lbs 700 g cauliflower
  • 3½ oz. 100 g grated parmesan cheese

Print recipe
NutritionModerate low carb71% Fat22% Protein6% Carbs14 g carbs / serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Fry the bacon dices in butter until crispy. Set aside in a bowl or on a plate.
  2. Save the fat and sauté chicken and garlic in the same frying pan. Set aside when the chicken is thoroughly cooked.
  3. Sauté the spinach until it shrinks, but no more. Set aside.
  4. Add sour cream to the pan and let boil for a few minutes. Add parmesan cheese, bacon, chicken and spinach. Salt and pepper to taste.
  5. Lower the heat and let simmer while parboiling the cauliflower.
  6. Divide the cauliflower into small florets, no bigger than walnuts. You can use either fresh or frozen.
  7. Parboil the cauliflower in lightly salted water for a few minutes. Let drain thoroughly. Add the chicken and sauce. Stir and serve.

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2 Comments

  1. LILI EVENHAIM
    It's delicious :) do you leave the chicken breast whole or cut to pieces, thanks
  2. Meredith
    I just made this and it's great! I did the four servings. It definitely needed salt, and I can imagine that experimenting with a white wine in the sauce would be good, but I didn't try that this time. Instead of sour cream, I used 1 cup creme fraiche with one cup heavy cream, and added 5oz of Parmesan (instead of 3oz) and the consistency turned out pretty good (not too soupy). I think this dish works better with the chicken cut up into little pieces. :)

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