Go Back
Gravel & Dine

Chicken Fettucine with Sundried Tomatoes & Kale in Cauliflower Alfredo Sauce

A cauliflower based alfredo sauce is used to bring together fettucine, kale, chicken and sundried tomatoes in a tasty, slightly less guilty pasta dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main
Ingredients Method

Ingredients
  

  • Cauliflower Sauce:
  • 1 head cauliflower cut into large pieces
  • 1 c cooking water reserved from cooking the cauliflower
  • ½ t chicken bouillon
  • 1 + c parmesan cheese freshly grated
  • ¼ t salt
  • Fresh ground pepper a pinch
  • Pasta:
  • 8 oz fettucine cooked according to package directions
  • 1 c pasta water reserved from cooking the fettucine
  • 1 3-4 oz jar sundried tomatoes in oil – we used a version with Italian seasoning mixed in drained and sliced into strips (or buy the julienned kind!)
  • 2 T oil reserved from sundried tomatoes
  • 3 garlic cloves grated on a microplane or finely minced
  • 1 lb chicken breast thinly sliced into bite sized strips.
  • Salt
  • 1 ½ T paprika
  • 3-4 c kale torn
  • 1 T dried basil
  • ¼ to ½ t crushed red pepper flakes to taste

Method
 

  1. Start by making the cauliflower sauce. Cover the cauliflower with water in a dutch oven and bring to a boil. Simmer for about 20 minutes until the cauliflower is tender. Drain, reserving a cup of cooking liquid.
  2. Dissolve the chicken bouillon granules in a half cup of the cooking water. Add to the cauliflower along with parmesan cheese, salt and pepper. Blend with an immersion blender. Adjust seasoning and/or add more cooking water to thin as needed.
  3. Heat the sundried tomato oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds until fragrant. Add chicken and sundried tomatoes. Season with paprika and salt. Cook 3-4 minutes until chicken is almost cooked through.
  4. Add kale to skillet and allow to wilt down.
  5. Add a cup and a half of cauliflower sauce, half of the reserved pasta water, basil, and crushed red pepper flakes. Stir to combine.
  6. Add pasta and toss with tongs to combine. Add more reserved pasta water as needed to thin sauce.
  7. Serve.