Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
8
Low
Nutrition per serving
Calories309.8 kcal (15%)
Total Fat14.4 g (21%)
Carbs26.8 g (10%)
Sugars3.1 g (3%)
Protein19 g (38%)
Sodium182.2 mg (9%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
5 ozfettuccine
whole wheat, dry
6 ozchicken breast
cooked and sliced
2 cupscauliflower florets
½ cupalmond milk unsweetened
1 Tbspolive oil
1 Tbspbutter
2cloves garlic
chopped
ground black pepper
¼ cupparmesan cheese
2 Tbspnutritional yeast flakes
⅓ cupmozzarella cheese shredded
12cherry tomatoes
halved
fresh basil
Instructions
Step 1
Bring a large pot of water to a boil. Add cauliflower and sea salt. Boil until cauliflower is tender; about 10 minutes. Drain. Place in a blender with almond milk; blend until till smooth.
Step 2
Cook the chicken.
Step 3
Cook the fettuccine according to the directions on the package.
Step 4
Heat butter and olive oil in a pot over medium/low heat. Add garlic black pepper and the creamed cauliflower. Bring mixture to a simmer, stirring constantly. Add Parmesan cheese and nutritional yeast, then simmer 8-10 minutes. Add mozzarella cheese and stir until smooth. Remove from heat.
Step 5
Add the pasta to the sauce. Weigh the pasta with sauce and divide the weigh by 4 to get the amount needed to fill one serving. Top each serving with 1.5 oz grilled chicken breast, 3 sauteed cherry tomatoes and fresh basil. Add salt and pepper to taste.
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