And this makes a LOT of sauce so it felt totally decadent. You can load up on more vegetables (I now often add onions and chopped tomatoes, too.)
Seriously.... this makes a crazy amount of sauce. I sometimes only eat 1/4 of the batch with dinner and the leftovers keep well for about a week in the fridge.
1 1/2 cups chopped cauliflower
2 wedges The Laughing Cow Light Mozzarella, Sun-Dried Tomato & Basil cheese
3 tablespoons skim milk
2 tablespoons fat-free sour cream
2 teaspoons reduced-fat grated Parmesan cheese
1/2 teaspoon cornstarch
4 ounces dry pasta (whole-wheat, high-fiber is my go-to)
1 cup sliced mushrooms
2 cups raw spinach
6 ounces cooked skinless chicken breast, chopped
1 teaspoon reduced-fat grated Parmesan cheese
First, cook the pasta according to package instructions. Drain and set aside.
To make the sauce, put cauliflower in a microwave-safe bowl with 1 tablespoon of water. Cover and cook in the microwave for 2 minutes, or until softened.
Transfer to a food processor or blender. Add all remaining sauce ingredients and pulse/blend until mostly smooth. Return mixture to microwave-safe bowl, cover, and cook for another 1 minute.
In a nonstick skillet sprayed with nonstick spray, cook mushrooms until they start to brown. Add spinach and, if desired, salt and pepper (I always like to season my veggies!). Cook until wilted, about 1 additional minute.
Divide the pasta to two bowls/dishes. Evenly distribute the veggies, chicken, and sauce between the bowls. Give each a stir and top with Parmesan cheese. If necessary, heat up in the microwave for another 30 seconds or so. Tasty!
MAKES 2 SERVINGS
1/2 of the sauce only = 87 calories, 2.5g fat
1/2 of the entire recipe = 403 calories, 6g fat