Chicken Alfredo Spaghetti Squash

Chicken Alfredo Spaghetti Squash

Ingredients:
6 oz Chicken breast
1 cup greens such as broccoli, spaghetti squash, and/or asparagus
1/2 cup cauliflower alfredo sauce

Cauliflower Alfredo Sauce

Slightly adapted from A Pinch of Yum 

Ingredients:
1 tbsp garlic, minced (3 Condiments)

1 tbsp light Land O' Lakes butter with canola oil spread (1 Healthy Fat)

3 cups cauliflower florets - I used frozen (6 Greens)

1 1/2 cups water

1 1/2 cups lower sodium vegetable or chicken broth or water to limit your salt intake (1 1/2 Condiments for broth)

1/2 tsp salt (2 Condiments)

1/4 tsp black pepper (1/2 Condiment)

1/4 cup unsweetened almond milk (1/4 Condiment)

1 tbsp Kraft grated Parmesan cheese (1 Condiment)

Directions:

Saute garlic with butter in a large non-stick skillet over low heat. Cook for several minutes until garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Set aside.

Bring the water or broth to a boil in a large pot. Add cauliflower and cook 7 to 10 min or until fork tender. If using frozen cauliflower, follow the cooking time on the back of the package. Do not drain.

Use a slotted spoon to transfer cauliflower to a blender. Add 1 cup of the cooking liquid, garlic/butter, salt, pepper, almond milk and Parmesan cheese to the blender. Blend or puree the sauce for several minutes or until smooth. Serve hot!

Makes about 3 cups or 6 (1/2 cup) servings

1 Green, 1 and 1/3 Condiments, and 1/6 Healthy Fats per 1/2 cup serving

• Add a laughing cow cheese wedge, if desired to increase your healthy fat serving. 1 light laughing cow cheese wedge is 1/2 a healthy fat.
  
• I made it a meal by adding 1/2 cup sauce, 1 cup spaghetti squash and 6 oz of chicken (which needs 1 healthy fat).