I have a great recipe for you: Chicken Pasta with Sun-Dried Tomatoes and Spinach in a Creamy Cauliflower Alfredo Sauce. It's a healthier version of a regular fettuccine alfredo: instead of the usual alfredo cream sauce this pasta is coated with creamy, silky, healthy, low-calorie, and low-fat cauliflower sauce - all made with healthy and natural ingredients!
I made this dish for dinner one night, and my husband could not even tell that there was cauliflower in the sauce. He thought the dish was very flavorful - that's why you couldn't even tell there is cauliflower - all you can taste is lot of great flavors, such as sun-dried tomatoes and basil, wonderfully blended together in some sort of delicious creamy sauce.
But we know it's not just "some sort of delicious creamy sauce" - it's healthy, low fat, low calorie, gluten free, made-completely-from-scratch creamy cauliflower alfredo sauce!
What's even better, you can make this creamy cauliflower alfredo sauce a day or two in advance, because it refrigerates really well and reheats beautifully too.
Chicken Pasta with Sun-Dried Tomatoes and Spinach in a Creamy Cauliflower Sauce
- 2 tablespoons olive oil , reserved from the jar of sun-dried tomatoes
- 3 garlic cloves , minced
- 4 oz sun-dried tomatoes in oil from the jar
- 1 lb chicken breast , thinly sliced
- ¼ teaspoon salt
- 1.5 teaspoon paprika divided
- 3-4 cups spinach fresh
- 1 cup cauliflower alfredo sauce
- 1 cup reserved cooked pasta water
- 1 tablespoon dried basil
- ½ teaspoon crushed red pepper
- 8 oz fettuccine pasta (for gluten free, use gluten free brown rice pasta)
- Drain sun-dried tomatoes from oil and chop them into smaller bits.
- In a large pan, heat 2 tablespoons of oil (reserved from the sun-dried tomatoes jar) on medium-high heat and saute garlic, chopped sun-dried tomatoes (drained from oil), and thinly sliced chicken breast (lightly covered in about ½ teaspoon of paprika, for color) for 2-3 minutes until chicken is cooked through, turning it over a couple of times. Sprinkle the salt over the chicken and more paprika while cooking.
- Remove from heat. Immediately add fresh spinach, cover the skillet with the lid, and let everything rest off heat, until spinach wilts.
- Cook pasta according to package instructions. Reserve some cooked pasta water - at least 1 cup (even though you will likely not use it all). Drain and rinse the pasta with cold water (to stop cooking).
- Add 1 cup cauliflower sauce and ¼ cup reserved cooked pasta water to the chicken and sun-dried tomatoes. Add 1 tablespoon basil, 1 teaspoon paprika, and ¼ teaspoon crushed red pepper. Mix with the sauce and add more salt and crushed red pepper if needed.
- Add cooked pasta to the skillet with the creamy sauce, and stir to combine.
- At this point, you might have to add more reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need just a small mount).
- Again, taste and season the pasta with more basil and salt, if needed. Add more paprika if you want your sauce to have a nice red-ish color.
- Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.