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5 tablespoons unsalted butter, divided
2 cups cheddar cheese, shredded
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
12 ounces Andouille sausage, sliced
1/4 cup parsley, chopped
1 tomato, diced
Add cauliflower to a food processor and pulse until coarseness resembles grits.
Heat 3 tablespoons butter, heavy cream, and chicken broth in a large saucepan over medium heat. Add the cauliflower grits and stir to combine. Cook for about 5 minutes, stirring often, until cauliflower is tender.
Once cauliflower is tender, stir in cheddar cheese and with salt. Turn off heat and cover to keep warm.
Season chicken with Cajun Seasoning.
Melt remaining 2 tablespoons butter in a 12-inch nonstick skillet. Add chicken and sausage and sauté until chicken is browned and cooked through: 165°F.
Calories 660 , Fat 46 grams, Saturated Fat 24 grams, Carbs 14 grams, Fiber 4 grams, Sugar 7 grams, Protein 46 grams, Cholesterol 240 milligrams, Sodium 1260 milligrams
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