Ingredients
Scale
- 8 oz whole wheat fettuccine
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup cauliflower florets, steamed and pureed
- 1 cup low-fat milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the whole wheat fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Add steamed cauliflower and cook for 2 minutes. Pour in low-fat milk and bring to a simmer.
- Stir in grated Parmesan cheese, Italian seasoning, salt, and pepper. Cook until the sauce thickens slightly, about 3-5 minutes.
- Return cooked chicken to the skillet and toss to coat with the sauce.
- Mix in the cooked pasta until well combined. Garnish with chopped parsley before serving.
Notes
- For an extra boost of flavor, sprinkle with additional Parmesan or red pepper flakes.
- You can substitute chicken with turkey or keep it vegetarian by adding sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy, Low-fat
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 570mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg