You will not believe your taste buds.
Medium Cauliflower (sliced into 3/4-to- 1-inch strips)
1 to 1.5lbs Boneless Chicken Breast
1/8 cup Extra Virgin Olive Oil
1/4 cup Half and Half (or heavy cream)
4 tablespoons butter (dived in two)
2 tablespoons Sour Cream
1/2 teaspoon Garlic Powder
1/2 teaspoon Italian Seasoning
1/2 teaspoon Basil
1oz Grated Parmesan
1oz Shredded Mozzarella
1/2 teaspoon Salt
Pinch Black Pepper
– Preheat oven to 380.
– Melt 2 tablespoons butter on cookie sheet.
– Place cauliflower slices on cookie sheet and bake in preheated oven for 25 minutes,
– In a large skillet mix olive oil, salt, black pepper and heat on medium heat.
– Cut chicken into bite-size pieces and cook in olive oil mixture for 15 to 20 minutes on medium low heat stirring intermittently.
– In a small saucepan on low heat melt butter then mix half and half, sour cream, garlic powder, Italian seasoning, basil, grated and shredded cheese. Cook for 15 minutes stirring constantly.
– Mix sauce with chicken.
– Divide sliced cauliflower on dinner plates and top with chicken alfredo sauce.
Serve with side salad.