Thursday, August 28, 2014

Secretly Healthy Alfredo with Italian Herbed Chicken


I got my inspiration for today's recipe from minimal eats, a Spanish vegan couple, who bring some really amazing healthy-for-you-but-taste-so-guilty meals to the table. I had a friend from high school ask me to post more healthy recipes that aren't so in-your-face-healthy that she can pass off to her husband just as if he were to indulge in the real thing. So, Kendall, this one's for you! This recipe isn't completely vegan though, I added some flavorful chicken breast to keep the Y chromosome in my house happy. 

Vegan Alfredo:
  • 1 tsp. olive oil
  • 1 garlic clove, chopped
  • 1 small head cauliflower, stems removed
  • 1 cup almond milk 
  • salt and pepper to taste
  • 1 1/2 tbsp. nutritional yeast
  • 1/2 lemon, juiced
  • 1 tbsp. parsley, minced
  • 8 oz. whole wheat spaghetti, cooked according to boxed directions
Italian Herbed Chicken:
  • 2 chicken breasts
  • 1/2 tbsp. olive oil
  • salt and pepper
  • 1 tbsp. mixed Italian herbs

To make the alfredo, heat olive oil over medium heat in a medium sauce pot. Cook the garlic for 2 minutes until it begins to turn golden. Add in the almond milk and bring to  boil. Then add in the cauliflower, salt, and pepper. Cook until the cauliflower until it becomes soft, about 10 minutes. Once the cauliflower is cooked, add the mixture to a food processor with the nutritional yeast and lemon juice. Blend until smooth. Add in the parsley and more salt and pepper if needed. Pulse until mixed.

In the meantime, preheat the olive oil in a skillet over medium-high heat. Season both sides of the chicken with salt, pepper, and Italian herbs. Cook until browned and cooked through; about 5 minutes on each side.

To serve, mix the cauliflower alfredo with the cooked pasta noodles, then top with the sliced chicken breast. 

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