You will not believe your taste buds. <\/p>\n
Medium Cauliflower (sliced into 3\/4-to- 1-inch strips)
\n1 to 1.5lbs Boneless Chicken Breast
\n1\/8 cup Extra Virgin Olive Oil
\n1\/4 cup Half and Half (or heavy cream)
\n4 tablespoons butter (dived in two)
\n2 tablespoons Sour Cream
\n1\/2 teaspoon Garlic Powder
\n1\/2 teaspoon Italian Seasoning
\n1\/2 teaspoon Basil
\n1oz Grated Parmesan
\n1oz Shredded Mozzarella
\n1\/2 teaspoon Salt
\nPinch Black Pepper<\/p>\n
– Preheat oven to 380.
\n– Melt 2 tablespoons butter on cookie sheet.
\n– Place cauliflower slices on cookie sheet and bake in preheated oven for 25 minutes,
\n– In a large skillet mix olive oil, salt, black pepper and heat on medium heat.
\n– Cut chicken into bite-size pieces and cook in olive oil mixture for 15 to 20 minutes on medium low heat stirring intermittently.
\n– 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.
\n– Mix sauce with chicken.
\n– Divide sliced cauliflower on dinner plates and top with chicken alfredo sauce.<\/p>\n
Serve with side salad.<\/p>\n
Return to What\u2019s Cooking<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading My Way Chicken Alfredo No Fettuccine<\/span>