Chicken Cauli-Alfredo with Zoodles

From Yasmin Alishav [1]

For the sauce:
16 ounces riced cauliflower
4 cloves garlic
4 tablespoons olive oil
Salt and Pepper to taste

For the noodles:
2 tablespoons olive oil
6 ounces chicken tenders
2 zucchini, spiralized
2 cloves garlic, finely minced
Salt and pepper to taste

For the sauce: In a saucepan, bring the 1 quart of water to a boil. Add the riced cauliflower, garlic, and salt and simmer until al dente, about 7 minutes. Drain the cooked cauliflower and garlic, reserving 1 cup of the simmering liquid. Add the cauliflower, garlic and water to a blender and puree until smooth. Add a little more water if necessary. While the mix purees, slowly add the olive oil in a thin stream, creating an emulsion.
Pour the sauce back into the saucepan, and bring it up to a simmer. Add the pepper and more salt if necessary.
For the noodles: Season the chicken tenders with salt and pepper. Heat the olive oil in a medium skillet over medium heat. When hot, add the chicken and cook the chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side. Remove the chicken from the pan, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the spiraled zucchini , salt and pepper and cook until the zucchini is tender but still slightly crisp, about 5 minutes.
Toss zoodles in the cauliflower Alfredo, top with chicken, and serve. Enjoy!