Ingredients

• 1 cup cauliflower florets
• 1 Tbs Olive Oil
• ¼ cup Cambrooke Chicken Patty Mix
• 1 tsp Cajun seasoning
• 1 cup Aproten Fettuccine
• 2 Tbs Butter
• 1 Small Clove Garlic, minced
• 2 Tbs Cambrooke Alfredo Sauce Mix
• ¾ cup non-dairy creamer
• ¼ to ½ tsp Cajun Seasoning
• ¼ cup Cambrooke Mozzarella Shreds

Directions

• Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray.
• Toss cauliflower in a medium bowl with olive oil. Add chicken patty mix and Cajun seasoning and toss to coat.
• Pour cauliflower onto prepared baking sheet and bake for 25 to 30 minutes, until cauliflower is golden brown. Remove from oven and set aside.
• While cauliflower is roasting, cook fettuccine as directed on package. Drain and set aside. While pasta is cooking, we can prepare the sauce.
• For the sauce, melt butter in a skillet over medium heat. Add garlic and cook for one minute, stirring constantly to prevent burning. Turn temperature down to medium low.
• Add 2 tablespoons of alfredo mix and whisk with the melted butter until well combined. It will be thick.
• Slowly pour creamer into butter mixture continuing to whisk until creamy and thickened. Add Cajun and salt.
• Lightly toss fettuccine in sauce to coat. Serve pasta and top with Cajun roasted cauliflower and mozzarella cheese shreds.

Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator

Nutrition

	Per Recipe	Per Serving
Protein, g	9.6	2.4
Calories	1200	300