Diabetic Meal Chicken Alfredo Cauliflower "Rice" Bake

14 g Carbs

Serves 6

Hands On 25 min.  Total 1 hour

 Ingredients

6 1/2 cups cauliflower florets

4 T. Olive Oil

1 T dried basil, crushed

1/4 tsp. salt

1/4 tsp. black pepper

2 1/2 cups fresh baby spinach

2 cups chopped cooked chicken breasts

1 14.5 0z. jar light alfredo sauce

2 T. grated Parmesan cheese

1/2 cup panko

Fresh basil (optional)

Directions

1.  Preheat the oven to 400 degrees F.  Working in batches, place cauliflower in a food processor.  Cover and pulse 4-6 times or until cauliflower is crumbly and resembles rice.  (I skipped this step and bought fresh riced cauliflower from Trader Joes)

2.  Transfer cauliflower to a 3-qt. casserole dish.  Drizzle with 2 T. of the oil and sprinkle with dried basil, salt and pepper, toss to coat.  Bake 15 minutes.

3.  Stir spinach, chicken, and pasta sauce into cauliflower.  Sprinkle with cheese.  In a small bowl combine panko and the remaining 2 T. oil, sprinkle over cauliflower mixture.  Bake 20-25 minutes more or until the top is golden.  If desired, sprinkle with fresh basil.

Per Serving (1/4 cup each) CAL 279

FAT 16 g. (4 g. sat fat CHOL 58 mg)

Sodium 585 mg CARB 14 g (3 g. fiber 4 g sugars) PRO 20 g. Potassium 477mg.

This was published in the magazine What to Eat with Diabetes