FlorianShared by @florian
Fill two large pots with water, generously salt them, and bring them to a boil for about 5 minutes.
5 minWhile the water heats, cut the chicken breasts in half horizontally to flatten them, then season them with salt and pepper.
Add the pasta to the first pot and the cauliflower florets to the second, then cook both for 9 minutes, until the cauliflower is very tender.
9 minHeat a large skillet over medium-high heat and sear the chicken for 3 minutes per side, until it reaches an internal temperature of 165 °F.
6 minRemove the chicken from the skillet and let it rest while preparing the sauce.
Add the cooked cauliflower to a blender with the garlic, Parmesan, Pecorino, skim milk, and butter, then blend until the sauce is as smooth as possible.
3 minTaste the sauce and adjust the seasoning with salt and pepper.
Drain the pasta once cooked al dente and return it to the pot or a clean container.
Add as much cauliflower sauce as desired and toss until the pasta is thoroughly coated.
Slice the rested chicken and serve it with the Alfredo pasta.
567 kcal
32 g
67 g
18 g
64% RI
26% RI
5% RI
26% RI
42% RI
11% RI
49% RI
33% RI
20% RI
24% RI
18% RI
23% RI
1% RI
8% RI
8% RI
36% RI
20% RI
7/7 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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