“Alfredo” Pasta with Chicken, Snap Peas & Peppers

alfredo pasta chicken snap peas pepper

This “Alfredo” Pasta with Chicken, Snap Peas & Peppers never would have made it to the table if I hadn’t over-estimated my family’s affection for raw-vegetables-as-an-appetizer.

One of my only responsibilities for Thanksgiving this year was providing some healthy stuff to snack on while waiting for the big meal. Because I knew there’d be plenty of carbs and fats in our delicious dinner, I opted to go the “purist” route for my assignment.

I’m not sure that Husband, niece and nephew appreciated the beautiful sculpture I made from raw veggies… cauliflower, red and orange bell pepper, cucumber, sugar snap peas and jicama. {C’mon!  We could have played Jenga with that masterpiece!} What they DID have a taste for was the Prima Donna cheese I served. {$$$.} Those kids have great taste, I must say.

So Husband is still in “recovery” mode from surgery, and I’m struggling to come up with meals that are healthy, taste good to him, and aren’t repeats of the last 10 meals we’ve had. Tonight, after a survey of what I had in the ‘fridge {in addition to those uneaten raw veggies}, I suggested some options. I knew full well he’d choose one of his favorite comfort foods – pasta with chicken and Alfredo sauce.

Looking at the cauliflower that was left from my Thanksgiving appe’douevre tray, I remembered using it in a recipe once to “mimic” a rich, creamy sauce. A brief web search led me to fellow blogger Lindsay at Pinch of Yum and her recipe for Creamy Cauliflower Sauce. {You must visit Pinch of Yum. The food is mouthwatering, and the photos gorgeous!}

I grabbed leftover turkey, the snap peas and the peppers, along with a wedge of parmesan cheese from the ‘fridge. With only a few modifications to Lindsay’s recipe, I must say… the result was fabulous. There’s plenty of sauce for two more meals {I’ll freeze it}, and Husband insists that this dish be added to our regular repertoire.

Giving the fat and calories saved by the butter and cream that DIDN’T go into the dish, I feel better about serving it.

And, if you’re looking to sneak more vegetables in your meals – for your kids or your spouse, this is a winner.

"Alfredo" Pasta with Chicken, Snap Peas & Peppers
  • 8 garlic cloves, minced
  • 2 Tbs butter
  • 6 cups cauliflower florets
  • 6 cups vegetable broth
  • 1 cup grated parmesan cheese, plus extra for serving
  • ½ cup milk
  • 1 Tbs olive oil
  • 11/2 tsp salt
  • 1 tsp white pepper
  • 2 cups chopped rotisserie chicken
  • 2 cups sugar snap peas, sliced
  • 1 cup sliced orange or yellow bell pepper
  • crushed red pepper {to taste}
  • 1 pound whole wheat angel hair pasta
  1. Bring large pot of water to boil. Add cauliflower florets and cook until very tender, about 10 minutes. Remove from pot with a slotted spoon and transfer the cauliflower to a blender. Return pot of water to a boil, adding more water if necessary to accommodate pasta.
  2. Meanwhile, mix minced garlic and butter in a small, microwave-safe dish. Watching closely, cook in 15-second increments until butter is bubbly and garlic is fragrant. Add to blender, along with the broth, Parmesan, milk, olive oil, salt & pepper. Blend until smooth. {Add more milk if you like a thinner sauce}.
  3. Cook the angel hair according to package directions. Drain.
  4. Add chicken, peas and peppers to pasta pot while angel hair drains. Stir over medium heat, until heated through. Reduce heat to low. Add the pasta and ⅓ of the cauliflower sauce to the pot, gently stirring until combined. Season to taste.
  5. Serve, topped with extra Parmesan and pepper if desired.
  6. Reserve remaining sauce for another use.

We used our leftover turkey tonight, but I’ve indicated a purchased rotisserie chicken in the recipe, since I know we won’t wait for leftover turkey to make this again!

, , , , , ,

4 Responses to “Alfredo” Pasta with Chicken, Snap Peas & Peppers

    Error thrown

    Call to undefined function ereg()