This chicken fettuccine primavera is a perfect dish to take to school or to work. I used my cauliflower garlic sauce as the base for the sauce which keeps the noodles hydrated and does not need to be put in the fridge. Adding broccoli cut in long strips and peas compliments the tender pieces of chicken.
½ box of gluten free Fettuccini (cooked al dente)
1 large head of broccoli, cut into tall trees (using the stalks too)
1 cup of frozen green peas, thawed
2 cups cooked, diced chicken breast
2 cups creamy cauliflower garlic sauce
1 tablespoon nutritional yeast
1 tablespoon coconut or avocado oil
salt and pepper
1 small head of cauliflower cut unto florets
2 cloves garlic, minced
1 teaspoon coconut oil
1 cup water + ¼—½ cup more
½ teaspoon salt
fresh ground pepper
Cook the fettuccini according to the box directions but one minute less and then strain.
In a steamer, steam the broccoli until a fork can just pierce it, about 5 minutes.
Make the Cauliflower sauce. In a large skillet that has a lid, heat up the coconut oil over medium heat. Add the garlic and gently cook taking care not to burn. When they are translucent and cooked, put into blender. Add the cauliflower to the skillet and the 1 cup of water, bring up to bubble, lower heat to simmer and cover. Cook 10-12 minutes or until tender. Add the contents of the pan to the blender. Add the salt and a few turns of fresh black pepper. Blend. You may need to add ¼ – ½ cup more water while blending. You want a smooth sauce but not too thin. Taste for salt and pepper. Set aside.
Cut the chicken into bite size pieces. In a large skillet add the oil over medium high heat. Sprinkle salt and pepper over the chicken and then add to the pan. Cook stirring occasionally until cooked.
Pour the cauliflower sauce over the chicken and stir. Add the noodles, peas, broccoli and nutritional yeast. Stir well, let everything heat through so the flavors mix well.
For take out: Let the noodle dish cook and then pack into to go containers.