Description
Tender chicken, fiber rich pasta, and fresh broccoli bake together in an ultra creamy, ridiculously healthy cauliflower sauce.
Ingredients
- 1 head (medium) Cauliflower, Coarsely Chopped
- 4 cups Raw Broccoli Florets
- 5-½ ounces, weight Dry Pasta Shells
- 1 pound Chicken Tenderloins
- 3 teaspoons Garlic Powder, Divided
- 1-¼ teaspoon Coarsely Ground Garlic Salt, Divided
- 1 whole Lemon, Juiced
- 1-½ cup 2% Milk
- ⅛ teaspoons Cayenne Pepper
- ¼ teaspoons Fresh Ground Pepper, to taste
- 1-½ cup Finely Shredded Colby Cheese, Divided
Preparation
In a large pot, boil cauliflower in salted water until soft. As cauliflower boils, steam broccoli florets until al dente. You don’t want the broccoli too soft at this point.
In a medium pot, begin boiling pasta in salted water until al dente. The noodles should still be slightly chewy.
As the vegetables boil and steam, take out a medium pan, lightly grease with cooking spray, and begin heating on a medium heat. Place chicken tenderloins in pan, sprinkle with 1 teaspoon garlic powder, 1/4 teaspoon coarsely ground garlic salt, and lemon juice. Cover and allow chicken to cook in lemon juice, flipping after 5 minutes, until no longer pink in the center. Remove from heat and cut into bite-sized pieces. Set aside.
Drain boiled cauliflower and place in a large food processor. Add milk and blend until smooth. Add remaining 2 teaspoons garlic powder, 1 teaspoon coarsely ground garlic salt, cayenne, black pepper, and 1/2 cup of shredded cheese. Blend well.
In a large bowl, combine chicken pieces, broccoli, pasta shells, and cauliflower sauce. Mix well. Pour into greased 9×13 pan. Sprinkle remaining cheese and bake uncovered for 20 minutes or until bubbling. Remove from oven and allow to cool for 10 minutes before serving.
