"Alfredo" Pasta with Chicken, Snap Peas & Peppers
Author: Adapted from Pinch of Yum
  • 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.
Recipe by Raisin & Fig at https://www.raisinandfig.com/alfredo-pasta-chicken-snap-peas-peppers/