Cauliflower Chicken Alfredo

 

(based on a  recipe from Diet Doctor)

Ingredients

140g bacon, diced

90og chicken breasts, cut into strips

2 Tbsp olive oil

3 garlic cloves, minced

200g baby spinach

200g cream cheese

35g shredded Parmesan cheese

salt and pepper

560g cauliflower, cut into small florets

Method

Add the oil to a skillet, and heat. Fry the bacon until crispy and cooked through. Drain, and set aside.

Sauté the chicken. When it has almost done, add the garlic and cook for an additional 3 minutes. Set aside.

Boil water for the cauliflower, and cook it for 5-7 minutes. 

Sauté the spinach until it shrinks, but no more. Set aside.

Add the cream cheese to the skillet. Add the parmesan cheese and mix well. Then add the drained cauliflower. 

Check the consistency of the sauce. If it is too thick, add some of the water the cauliflower was cooked in. Then add the bacon, chicken and spinach. If the sauce is too thin, simmer the dish until it is the right coating consistency.

Check seasoning, and serve.

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Today's walk: 950km
Accumulated total: 5.87km

Chicken Piccata

This is an incredibly tasty recipe. We are not fond of capers, so leave them out. But the lemon, garlic and butter sauce packs such a punch it stands without the capers.

Ingredients

4 chicken fillets

1 tsp dried Italian seasoning

1 tsp garlic powder

½ tsp ground black pepper

2 Tsp olive oil 

3 Tsp butter

2 Tsp lemon juice

(3 Tsp capers)

1 lemon, sliced into wheels

chopped fresh parsley, for garnish

Method
Preheat oven to 200C.

Season the chicken thighs generously on both sides with pepper, garlic powder, and Italian seasoning. 

Heat the olive oil in a large oven-proof skillet over medium to medium-high heat. Add the chicken to the skillet. Cook for 5 minutes. Flip and cook for a further 5 minutes. Add the butter, lemon juice and sliced lemon.

Transfer to the oven, and cook for 30 minutes. Remove from the oven, and scrape up and mix in any bits stuck to the bottom of the pan.  Plate the chicken and pour the sauce over top. Garnish with fresh parsley. 

Notes

This is wonderful served with steamed veggies and rice.

Pecorino Chicken

Ingredients

mini chicken breasts, cooked

pecorino (Italian sheep cheese)

asparagus or green beans

bacon or prosciutto

Method

Cut the pecorino into slices. Place a slice of cheese on the chicken breast, and then place asparagus spears (or green beans) on top. Wrap in prosciutto or bacon. 

Place in a pre-heated oven at 200C. Cook for 30 minutes.