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It’s Sunday night and I’m sitting here with my family enjoying one of our favorite family programs. My daughter is sitting in a box, my son is glued to the T.V. and my husband is trying to figure out some new car part. And I’m attempting to get a head start on tomorrow’s work. It’s been a very busy few weeks in our house, but tonight is pretty relaxing.
Even though our schedule has been pretty hectic, I always try to make better choices when it comes to what I cook for dinner. I love to include as many vegetables as possible in my recipes for added nutrition and because they taste so good! I also like to try and cook family favorite recipes like Alfredo in ways that save on fat and calories. This way no one feels deprived of the foods they love.
For this vegetable packed Alfredo pasta recipe, I also used Barilla® Gluten Free spaghetti. It has a wonderful taste and texture that is very similar to “regular” pasta. It’s also made with non-GMO corn and rice. You can also purchase Barilla® Gluten Free Penne and Lasagna for your favorite recipes.
To make this recipe, I start by boiling the cauliflower in a little salted water until tender. You could also roast it though if you choose. Next, I roast the broccoli and cook the Barilla® Gluten Free spaghetti in a little salted water.
For the chicken, I just use that pre-prepared grilled and ready chicken. It makes this recipe super simple. You can always grill fresh chicken though if you have the time.
To put this pasta dish together, you take the cooked cauliflower combined with heated chicken broth, the cream cheese and butter and add it to a food processor or blender and blend until smooth. This is the creamy, delicious Alfredo sauce.
Then just combine the roasted broccoli, chicken and spaghetti in a large pasta dish and pour over the creamy Alfredo sauce and toss together. I added a little freshly chopped Italian parsley for garnish. Fresh basil would also be nice!
I got a great price on my Barilla® Gluten Free pasta at Publix. Find it in the pasta aisle. You can also save $0.75 when you buy and one (1) Barilla® Gluten Free pasta, any variety.
Yield: Serves 4
Cut cauliflower into chunks and place it in a medium saucepan. Add about 1 teaspoon salt and 2 cloves garlic. Bring to a boil and cook over medium heat until tender, about 15 minutes.
Cut broccoli and place on cookie sheet. Drizzle with olive oil and sprinkle with salt. Bake at 350° for approximately 15 minutes, or until roasted through.
Prepare Barilla® Gluten Free spaghetti according to package directions. Drain.
Heat grilled and ready chicken strips according to package directions.
Bring chicken broth to a boil in a small saucepan.
Add cooked cauliflower and 1 cup heated chicken broth to food processor or blender. Add cream cheese and butter. Blend until smooth. Add salt and pepper to taste.
Add spaghetti, cauliflower Alfredo sauce, roasted broccoli and chicken to a large bowl. Toss and sprinkle with freshly chopped parsley.