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Chicken Zoodle Alfredo

Makes 4 servings

Ingredients:

• 2 cups cauliflower rice
• 2 tsp extra virgin olive oil
• fresh parsley for garnish (optional)
• ¾ cup reduced-fat parmesan cheese, divided
• 1½ lbs. skinless, shredded, white meat rotisserie chicken
• ½ tsp salt
• 2 scallions, trimmed and minced, divided
• 2 spreadable cheese wedges
• 4 cups zucchini “noodles”

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.

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