CHICKEN ALFREDO CAULIFLOWER RICE BAKE

prep 20 minutes bake 35 minutes at 400°F

Cauliflower chopped in the food processor is a low-carb alternative to rice. Look for orange, green, or purple varieties to make this dish pop with color.

•    1 2¼- to 2½-lb. head cauliflower, trimmed and broken into florets
•   ¼ cup olive oil
•    1 tsp. dried basil, crushed
•   ¼ tsp. salt
•   ¼ tsp. black pepper
• 2½ cups fresh baby spinach
•    2 cups chopped rotisserie chicken
•    1 14.5-oz. jar light Alfredo pasta sauce
•    2 Tbsp. grated Parmesan cheese
•   ½ cup panko bread crumbs

1. Preheat oven to 400°F. Working in batches, cover and pulse cauliflower in a food processor four to six times or until crumbly and resembles rice.

2. Transfer cauliflower “rice” to a 3-qt. rectangular baking dish or casserole. Drizzle with 2 Tbsp. of the oil and sprinkle with basil, salt, and pepper; toss to coat. Bake, uncovered, 15 minutes.

3. Stir in spinach, chicken, and pasta sauce; sprinkle with cheese. Stir together panko and the remaining 2 Tbsp. oil; sprinkle over cauliflower mixture. Bake 20 to 25 minutes more or until top is browned.

number of servings 6

per serving 255 cal., 16 g fat (6 g sat. fat), 83 mg chol., 743 mg sodium, 12 g carb., 2 g fiber, 3 g sugars, 17 g pro.