Cauliflower Alfredo with Zucchini Noodles
"What if we told you that we had a healthified take on your favorite fettuccine Alfredo dish? This veggie twist on the classic Italian pasta dish makes an Alfredo sauce out of cauliflower and uses zucchini noodles instead of pasta. Better yet, it comes together in one skillet and gets a head start from already-riced cauliflower so you can have a veggie-packed dinner on the table in under an hour...."
INGREDIENTS
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2 tablespoons vegetable oil
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1 cup chopped onions
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1 teaspoon finely chopped garlic
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1 package (12 oz) Cascadian Farm™ organic frozen riced cauliflower
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3/4 cup heavy whipping cream
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1 cup grated Parmesan cheese
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1 teaspoon salt
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1 lb boneless skinless chicken breasts, cut in 3/4-inch pieces
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1 1/2 teaspoons Italian seasoning
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8 cups zucchini spirals, squeezed dry
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1 tablespoon chopped fresh parsley
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