Simply Press ctrl+p or command+p to print this page. Click Here to Go Back to the Recipe


  • 2 cup Frozen Riced Cauliflower
  • 2 tsp Extra Virgin Olive Oil
  • 3/4 cup Reduced Fat Parmesan Cheese Divided
  • 1 1/2 lbs Rotisserie Chicken Breast Shredded
  • 1/2 tsp Salt
  • 2 medium Scallions Minced
  • 2 medium Laughing Cow Cheese Wedge
  • 4 cup Zucchini Noodles
  • 2 pinch Fresh Parsley
  • 1
  • 3
  • 1
    Healthy Fat
  • 2


  1. Cook the cauliflower in a microwave for four minutes until soft.
  2. Combine the cooked cauliflower with the cheese wedges, salt, a ½ cup parmesan, one minced scallion, and 1½ cups of water in a blender; puree until smooth.
  3. Set aside and keep warm.
  4. Sauté the zucchini noodles in olive oil in a very hot skillet for about two minutes.
  5. Add the shredded chicken and the cauliflower alfredo sauce.
  6. Divide into four equal portions and sprinkle each with one tablespoon parmesan cheese. Garnish with parsley if desired.

Subscribe to our Newsletter

Subscribe to our newsletter and get lean and green recipes delivered right to your email inbox!