Low Calorie Dinner: Chicken, Veggies and Organic Pasta

I got home from work last night and was basically shaking with hunger.  I knew that my body needed meat but I did not want to break my healthy streak and settle for a high fatty source of protein.  As I was perusing my refrigerator, I realized I had purchased chicken and some veggies for a stir fry.  HOWEVER, I chose to use my organic pasta (deeeeelish) made by Nature's Legacy to make a pasta dish.  I chopped up some asparagus and red peppers and was ready to cook.

You will need:
15-20 stalks of asparagus, chopped
1-2 medium red peppers, chopped
3 large chicken breasts, diced
Sea salt to taste



I fried the chicken and the asparagus and red peppers (chopped) in water and sea salt instead of oil.  I did not feel that any flavor was lost and it cooked everything beautifully!  I fried the asparagus and red peppers in water and sea salt as well and added them to the chicken until the pasta was ready.  The sauce that I used was made from a mixture of pureed cauliflower, organic chicken stock, and a dash of garlic and onion powder.  It tasted JUST like Alfredo sauce but had a significantly lower amount of calories.  I found ANOTHER great blog called www.bloglovin.com which had a great cauliflower Alfredo sauce recipe which I changed just a bit.

You will need:

- four cloves garlic, minced. 

- 1/2 TBSP plain greek yogurt and 1/2 TBSP butter, softened

- 1 head cauliflower 

- 2 teaspoons salt 

- 1 generous pinch of pepper, to taste. 

- 3/4 cup vegetable broth 

- 1/2 cup milk 

- 1/4 cup finely grated parmesan cheese

- olive oil, to taste.

Just mix the yogurt/butter combo with the salt, pepper, milk, broth, and oil in pan to warm while you puree the cauliflower in your food processor.  Add all ingredients to your blender and blend until smooth.  If the mixture is too thick, add milk until it reaches your desired texture.   
Add the sauce to the pasta and stir in chicken, asparagus, and red peppers and ENJOY!