Cauliflower Alfredo with Roast Chicken & Broccoli

Cauliflower Alfredo:

1. Bring a large pot of salted water to a boil. Add the 2 cups of cauliflower and cook for 2 minutes then remove with a slotted spoon to your colander to drain.
2. Add the fettuccine to the boiling water and cook according to the package directions. Note: Do not drain the pasta, we may need some pasta water for the sauce!
3. While the pasta cooks, continue the Alfredo sauce.
4. In a blender or food processor, combine the cooked cauliflower and milk. Puree until smooth.
5. In a large skillet over medium-low heat, add the olive oil. Then add the garlic and cook for 2 minutes.
6. Next, gently pour the cauliflower puree into the olive oil and garlic and stir to combine.
7. Then, turn the heat to low and add the Parmesan cheese and stir into the sauce to melt.
8. Taste for seasonings and add pepper and salt to your liking.
9. Then, add the pasta directly into the Alfredo sauce. Using tongs toss the pasta to coat with the sauce.
10. Top the pasta with your roasted chicken and broccoli, enjoy!

Roast Chicken & Broccoli:

1. Preheat oven to 400° F. Line a sheet tray with foil or parchment paper.
2. Prepare the broccoli by cutting the florets off the stem and set aside.
3. Lay the chicken breasts onto the sheet tray. Top evenly with olive oil, salt, pepper and garlic powder.
4. Place into the oven and bake for 25 minutes, until the chicken reaches 165° F.
5. At the 15 minute mark, add the broccoli to the sheet tray to roast.
6. Remove from the oven and slice the chicken breast to serve over the pasta with the roasted broccoli.