Creamy Mushroom Chicken

This has been one of my favorite meals for a while now. We had it the other night since we had some mushrooms. It's so good and easy! 

 Ingredients

• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 1 cup sliced fresh mushrooms
• 1/4 cup butter
• 4-1/2 teaspoons all-purpose flour
• 1 cup milk
• 3/4 cup grated Parmesan cheese, divided
• Minced fresh parsley
• Hot cooked pasta or rice (We've always done rice)

Directions

• Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a meat thermometer reads 170°. Remove to a serving platter and keep warm.
• In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta or rice. Yield: 6 servings.

Cauliflower Fettuccine Alfredo

This is just another pinterest recipe, but it was really quite good. 

Ingredients

• 1 lb. uncooked fettuccine noodles
• 3 small heads cauliflower
• 6 cups vegetable broth (I used chicken broth)
• 6 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon salt
• pinch of nutmeg
• pinch of black pepper
• 1 tablespoon olive oil
• ¼ cup heavy cream (I used milk)
• 1 cup starchy boiling water from pasta pot (I think I forgot this)

Instructions

1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
4. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.