4 Servings 30 min Cook
6 Cup (1" pieces) Cauliflower
6 Cup Chicken Broth
1 Tsp Butter
4 Cloves, minced Garlic
1 Medium (2-1/2" dia) Onions
1 Cup cherry tomatoes Cherry Tomatoes
6 Large Baby Carrots
11 Oz Pasta Fettuccine
9 Oz Chicken Breast
1 Tsp Salt
1 Tsp Nutmeg
1 Tsp Pepper
1/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1/2 Cup Parmesan Cheese
1/2 Cup Peas
Chop the cauliflower.
Bring the broth to a boil over medium high heat and add cauliflower.
Cook until cauliflower is soft, about 15 minutes.
The longer you cook it, the smoother the sauce will be.
Meanwhile, melt the butter in a large skillet over medium heat.
Add the minced garlic, onion, tomatoes, and carrots, and sauté for 4-5 minutes or until soft and fragrant.
As the veggies and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
In a pan over medium-high heat, cook the chicken in some oil until cooked through and no longer pink, 7-12 minutes.
Transfer cauliflower to a blender with about 2 cups of the broth.
You may need to do this in batches depending on the size of your blender.
Add salt, nutmeg, and black pepper and purée until very smooth, about 5 minutes.
Add more broth or water if the mixture is too thick to move through the blender.
You want it to turn through the blender easily.
When purée is very smooth, transfer back to the butter/veggies skillet.
Add the cream and cook over low heat.
Add the starchy pasta water, cheese, peas, and chicken, and keep warm until ready to serve.
Combine noodles and sauce in a large pot or skillet and serve immediately.