This recipe brings me back to the year I studied abroad. For my best friend’s birthday, I visited her where she was studying abroad in Florence, Italy.
There’s a point to this story, I promise!
We went out to dinner for her birthday and ordered all the pizza and pasta. I remember there was a dish there with broccoli rabe and chicken that was absolutely smothered in a creamy alfredo sauce and I practically licked the pan. I dipped every piece of bread I could find in that decadent sauce and savored every single bite.
I also tipped the scale at my all-time high after that trip, around 190 pounds. For a reference point, I’m now about 140-145.
While not the healthiest dish I’ve ever had, it tops the charts of tastiest meals, for sure. I was reminiscing the other day about that period in my life, and I was brought back to that specific memory of that alfredo dish.
So what’s a health-conscious girl to do? INSPIRALIZE IT.
I love using vegan alfredo sauces. They really do have that great creamy consistency and cheesy taste. While they’re not as WOW as a true alfredo, they do the trick – especially if you’re a healthy eater and have trained your tastebuds to crave more savory flavors than sweet.
I had to eat it out of the skillet, so I photographed it as such! Truly an amazing dish. It’ll definitely save well in the fridge, although I’d reheat it in a skillet and perhaps add a bit more salt and some vegetable broth to add creaminess.
Today’s my first official week working out of my new Inspiralized headquarters! I can’t wait to show you guys more of the space! Coming soon.
Also, congratulations to our winners of last week’s giveaway! You will be receiving an e-mail today on how to claim your winnings. Thanks to everyone who participated!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the pasta:
- 1 large butternut squash, peeled, Blade C, noodles trimmed
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 boneless and skinless chicken breasts, cubed
- 3 cups broccoli florets
- red pepper flakes
- chopped parsley, to garnish
- For the sauce:
- 1 garlic clove, minced
- 1 tablespoon minced shallots
- ¾ cup raw cashews, soaked in water for at least 2 hours (up to 24), drained and rinsed
- ½ cup vegetable broth or more as needed to thin
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- 2 teaspoons lemon juice (freshly squeezed)
- pepper, to taste
- Preheat the oven to 400 degrees. Lay the butternut squash noodles out on a parchment paper lined baking sheet, season with salt and pepper, and cook for 10-12 minutes or until cooked through but slightly al dente (or cooked to your preference.)
- Meanwhile, prepare the chicken and broccoli. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the chicken and season generously with salt and pepper. Let cook on all sides until browned on the outside, about 7 minutes. Add the broccoli, season with salt and pepper, and cook for about 5 minutes or until broccoli is tender.
- Meanwhile, prepare the sauce. Place all ingredients into a food processor and pulse until creamy. Taste and adjust, if necessary.
- When chicken and broccoli is done, add the butternut squash noodles to the pan along with the sauce and red pepper flakes. Toss well to combine.
- Divide mixture onto four plates and garnish with parsley.