21 Day Fix Chicken Alfredo Bake
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 3 cups fresh spinach
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon garlic salt
- sea salt and pepper to taste
- 2 teaspoons dried parsley
- 1/2 cup shredded parmesan cheese
- 1 large head of cauliflower
- 10 cloves of roasted garlic (i roasted mine with a 1/
- 1/2 -1 cup water
- 3 cups whole grain pasta
- 1 tablespoon ranch seasoning ( i make my own but you can use a
- 2 1/2 cups diced chicken ( i pulled from a rotisserie)
- 1 1/2 cup mozzarella cheese
- Carbohydrate 10.1928785429944 g
- Cholesterol 41.0880000306761 mg
- Fat 11.0588022992973 g
- Fiber 3.92722292139133 g
- Protein 19.5968191782948 g
- Saturated Fat 6.92392110901445 g
- Serving Size 1 1 Serving (220g)
- Sodium 835.291375886449 mg
- Sugar 6.26565562160304 g
- Trans Fat 0.572448208728288 g
- Calories 212 calories
For the Cauliflower sauce : Chop cauliflower into florets. In a large pot, boil water and add in cauliflower. Cook until tender and then drain the water. In a blender, add cauliflower, 1/2 cup of water, garlic, garlic salt and parmesan cheese. Blend until smooth. Add more water until you get your desired thickness. I added about 1 cup of water. Give it a little taste test and add in salt and pepper if needed, then set aside. Preheat oven to 400 degrees. Boil a pot of water and cook pasta according to directions. Drain and set aside. In a pot over medium heat, add spinach and cook until partially wilted. Add in pasta, chicken, ranch seasoning, garlic powder, onion powder, salt and chicken. Mix ingredients well. Add in 2 cups of cauliflower alfredo sauce and gently mix with the pasta. Take pasta mixture and add to a greased baking dish and cover with mozzarella cheese and sprinkle the top with dried parsley. Bake pasta for 8-10 minutes, or until cheese starts to turn golden brown. Enjoy!
