Low Carb Recipe Ideas
Are you kidding me, cauliflower made into Alfredo sauce. That’s what I said, I took a cauliflower and made a beautiful sauce that I don’t think anyone would know it was made from one of our lowest carbed vegetable. I found the recipe at : http://blog.paleohacks.com/chicken-alfredo-recipe/, and changed it up a bit to make it a lower carb meal and less work to prepare.
I took the meal up to my daughters place on the weekend and served, they were so surprise when I told them they were eating vegetable on vegetable with some chicken. Who would think this cauliflower could make a great Alfredo sauce.
So lets get started and I will show you how to make it!
1 large head cauliflower
3 cups chicken broth or bone broth
1/2 t sea salt
1/4 t black pepper
1 pound boneless, skinless chicken breast
4 T butter
6 cloves garlic, roughly minced
1 small head broccoli, cut into florets
1 pound zucchini (5 small)
In a pot bring chicken broth to a boil. Slice all of the cauliflower (stems also) place in the chicken broth, cover and on medium heat cook approximately 15 minutes till tender.
While the cauliflower is cooking, place the chicken in a skillet with water, sprinkle with herbamare and cover. Once chicken is cooked drain the water and brown on all sides.
Set chicken aside, wipe out the skillet add 2 tablespoons of butter , chopped garlic and saute until fragrant. Remove butter and garlic place in food processor.
In the skillet with the remaining butter add the broccoli, stir then cover for 5 minutes, or cook till tender.
Spoon the cauliflower into the food processor with the butter and garlic. Add one cup of the broth, salt and pepper and puree until smooth. If the sauce is to thick add more broth.
Using a spiral slicer, slice the zucchini into noodles.
Add 2 tablespoons butter into skillet, add noodles, broccoli and sauce. Mix well and cook just enough to warm everything.
Slice the chicken and top the pasta.
Servings: 4
Yield: 9.3 net carbs
Stay healthy and live well
Gayle
