Chicken Zoodle Alfredo

Yield: 4 servings

Per Serving: 1 leaner, 1 healthy fat, 3 green, 2 condiments

Total Time: 20 minutes

Ingredients

• 2 cups cauliflower rice

• 2 spreadable cheese wedges

• ½ tsp salt

• ¾ cup reduced-fat parmesan cheese, divided

• 2 scallions, trimmed and minced, divided

• 4 cups zucchini “noodles”

• 1½ lbs. skinless, shredded, white meat rotisserie chicken

• 2 tsp extra virgin olive oil

• Fresh parsley for garnish (optional)

Directions

1. Cook the cauliflower in a microwave for four minutes until soft.

2. Combine the cooked cauliflower with the cheese wedges, salt, a ½ cup parmesan, one minced scallion, and 1½ cups of water in a blender; puree until smooth.

3. Set aside and keep warm.

4. Sauté the zucchini noodles in olive oil in a very hot skillet for about two minutes.

5. Add the shredded chicken and the cauliflower alfredo sauce.

6. Divide into four equal portions and sprinkle each with one tablespoon parmesan cheese. Garnish with parsley if desired.

Nutrition Facts Per Serving: 400 calories, 14g fat, 7g carbohydrate, 59g protein