Scare away the vampires with roasted garlic alfredo and garlic vinaigrette marinated chicken. Use hemp seeds and gluten-free pasta for a gluten-free option!
We are in the home stretch people. If you haven’t already it’s time to either make those last minute dinner reservations for Valentine’s Day or start planning your dinner menu at home. Personally I prefer staying at home, avoiding the masses. Sometimes we will go out the day before or after if we feel like getting fancy and being seen in public but on the actual day we avoid interacting with the outside world. The day before we actually have plans with friends to marathon watch the extended versions of Lord of the Rings, but first we are starting with the original animated Hobbit movie (because it’s just better than the newer ones). In case that wasn’t enough, I’ve also planned out an entire days worth of Hobbit-themed meals to keep us fed during this journey. But more on that later. First alfredo.
Yesterday was actually National Fettuccine Alfredo day but since many of you have football on the brain I am throwing a belated celebration here on the blog today. Ever since I discovered the guiltless alfredo trick using cream cheese and milk I have been hooked. I have made all kinds of varieties from cajun to avocado and today I add another to the list: roasted garlic and hemp seed. By using hemp seed instead of flour, not only is it gluten-free, the sauce gets a little extra kick of protein. And then there’s a double punch of garlic with an entire head of roasted garlic blended into the sauce, and then strips of chicken which were marinated in a garlic vinaigrette. Serve with a side of broccoli and I think you’ve got yourself a perfect Valentine’s Day dinner! Don’t forget to serve it with a glass of wine smoothie and finish it off with strawberry shortcake.
Today is the last day of #FreshTastyValentines! If you haven’t already, make sure to enter the giveaway for a chance to win some great prizes. For more recipe inspiration, check out the widget located at the bottom of this post.
Three years ago: Valentine’s Funfetti 7 Layer Bars
Four years ago: Sausage Lasagna Heart Calzone
Five years ago: Oreo Truffles
LIGHTER ROASTED GARLIC & HEMP SEED FETTUCCINE ALFREDO
1 lb. boneless, skinless chicken breasts
1/2 cup T. Lish sweet garlic vinaigrette
1 head garlic
1 Tbsp + 1 tsp olive oil, divided
12 oz. broccoli florets (I used Mann’s broccoli wokly)
12 oz. gluten-free fettuccine
2 cups 2% milk
3 oz. light cream cheese
2 Tbsp hulled hemp seeds (I used Bob’s Red Mill)
1 tsp salt
1 cup grated Parmesan, plus more for garnish
- Place chicken in a zip-top bag along with 1/2 cup dressing. Let marinade overnight.
- Heat the oven to 400°F.
- Peel most of the paper off the garlic. Leave the head itself intact with all the cloves connected.
- Slice the top off (about 1/4 to 1/2-inch) the head of garlic. Drizzle 1 teaspoon of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Place top back on and wrap in foil (or I used the Casabella garlic roaster). Roast in the oven for 40 minutes. Once cooled, remove garlic cloves.
- When 25 minutes remain for the garlic, place chicken in a baking dish and cover with foil. Also, on a baking sheet lined with foil, spread the broccoli, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Place chicken and broccoli in the oven and let bake for the remaining 25 minutes, or until the chicken is no longer pink in the middle.
- Cook noodles according to package directions; strain and set aside.
- While the noodles cook, in a food processor or blender, combine milk, cream cheese, hemp seeds, roasted garlic, and salt. Process until smooth.
- Place a medium-large sauce pan over medium-high heat. Add the milk mixture and stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more until thickened.
- Remove from heat. Stir in Parmesan until melted and cover the pan immediately.
- Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
- Serve pasta topped with sliced chicken and sauce, with a side of broccoli.
Source: Adapted from my Guiltless Fettuccine Alfredo.
Disclosure: I was provided with complimentary product from T. Lish, Mann’s, Bob’s Red Mill, and Casabella but was not otherwise compensated for this post. All thoughts and opinions are my own.