1 lb chicken breast
2 cups of cauliflower florets
1/2 cup chicken broth
1/2 Parmesan (1/4 cup to blend with the cauliflower and safe 1/4 cup for after)
1 clove of garlic
1/4 onion diced
1/4 cup half and half
2 tbsp butter
1/4 lemon squeeze
Salt and pepper to taste
First, let’s cook up some chicken. I like to cook mine in a frying pan on high heat with some olive oil, lawry’s salt, pepper and garlic powder for about 4 minutes (2 minutes on each side) and then turn it down to low and cook for about 5 more minutes or until your chicken is fully cooked. I always cut into my chicken to make sure it is fully cooked. Then cut up your chicken into smaller, bit sized pieces.
While the chicken is cooking, add the diced cauliflower into a pot of boiling water and cook for about 10 minutes or until fork tender. Once the cauliflower is done, drain out the water and add it to a blender.
In the blender with the cauliflower, add chicken broth, 1/4 cup parmesan cheese, 1 clove of garlic and blend until creamy!
While your chicken and cauliflower are cooking, it’s time to make your zucchinis into zoodles! I have a handheld vegetable spiralizer that I use for my zucchini. Note: this will look like a lot of zoodles but trust me, they will cook down!
Take the same pan that you cooked your chicken in, and cook the diced onions with 1/2 tbsp of olive oil for about 2-3 minutes or until they start to brown.
Then add in your zoodles. I like to add a little splash of chicken broth to my zoodles and and cover and cook on low for about 8 minutes.
Add the cauliflower cream sauce to the cooked zoodles with butter, half & half and lemon juice. Mix until well combined. Then add in the remaining parmesan cheese and salt and pepper to taste!
Take it off the stove and top with the diced chicken and add some more freshly grated parmesan cheese!
You guys, if you make one of my recipes, it has to be this one! It is so easy, so delicious, and the whole family will love it!