Sauteed veggies with a sprinkle of parmesan cheese nestled up to our creamy alfredo sauce poured onto chicken tenderloins and delicious Amish noodles=one delicious meal that I felt guilty eating the whole time. But I didn't have too, all that guilt I could have saved up to use on Leo or Baxter later, wasted over this sauce. The basic alfredo is cream, butter, parmesan cheese. This sauce is chicken broth, garlic, light cream, light butter, CAULIFLOWER. It is delightful!
I did weight watchers points plus program, they assign "points" to food, 1 cup of rice is 5 points while 1 cup of pasta is 10-10 WHOPPING points for pasta! I found these Amish noodles that have only 5 points-delight! Grill the chicken seasoned with pepper and garlic salt, delight! Add this delectable sauce, perfection!
The sauce recipe: Bring 2 cans of non-fat chicken broth to a boil, add 1 medium sized head of cauliflower chopped into pieces and cook for 10-15 minutes, the mushier it is the better it will blend. In a separate sauce pan, saute 1.5 TBSP minced garlic, freshly ground pepper and 1 TBSP butter then add a splash of cream ( I used about 1/4-1/3 cup). Throw the cauliflower in the broth and the cream mixture in a blender until it is smooth and serve over your noodles or pizza crust or whatever tickles your fancy!
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