Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
Heat a separate skillet over medium-high heat and add some olive oil. Sear the chicken briefly on both sides until cooked through.
Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the chicken and garnish with the parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1202g)|
|Recipe Makes: 1|
|Calories from Fat: 1066 (24%)|
|Amt Per Serving||% DV|
|Total Fat 118.4g||158 %|
|Saturated Fat 58.6g||293 %|
|Monounsaturated Fat 33.1g|
|Polyunsanturated Fat 15.3g|
|Cholesterol 985.6mg||303 %|
|Sodium 2589mg||89 %|
|Potassium 3435.5mg||90 %|
|Total Carbohydrate 671.7g||198 %|
|Dietary Fiber 38.3g||153 %|
|Sugars, other 633.4g|
|Protein 193.4g||276 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4528
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