CHICKEN BUTTERNUT SQUASH ZIG ZAGS W/ ALFREDO SAUCE.

Place the steamed cauliflower in a blender with the milk and marinara sauce, blend until smooth.

Add the EVOO, butter, and tomatoes to a large pot. Cook over medium heat until the butter is melted. Add the garlic, pepper and the blended cauliflower mixture. Bring to a simmer then add the parmesan cheese, nutritional yeast, and mozzarella cheese to the pot and simmer for 8-10 minutes, stirring often.

Add the air fried butternut squash zig zags to the sauce and mix gently, coating the zig zags.

Dish up the zig zags and top with sliced cooked chicken and fresh basil!