Adam Romig Cauliflower Chicken Alfredo
Ingredients
- 5 oz bacon, diced
- 2 lbs boneless chicken breasts
- 2 tbsp butter
- 3 cloves of garlic, minced
- 6 cups baby spinach
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1 ¼ lbs cauliflower, cut into small florets
- salt and pepper to taste
Directions
- Fry the bacon until crispy. Drain and set aside in a bowl or on a plate.
- Cut the chicken into ½ - 1 inch pieces. Add butter to the same skillet used for the bacon, keeping the bacon fat. Add chicken and garlic. Sauté until chicken is thoroughly cooked.
- Set chicken aside in a separate bowl. Sauté the spinach until it starts to wilt, but no more. Set aside.
- Add heavy cream to pan and bring it to a slight boil, scraping the fond from the bottom of the pan.
- Add parmesan cheese, bacon, chicken, and spinach to the pan. Salt and pepper to taste.
- Lower the heat to medium low and let simmer while preparing the cauliflower.
- Parboil the cauliflower in lightly salted water for about 5 minutes. Drain thoroughly.
- Stir cauliflower into the sauce or combine into a bigger serving bowl.