Healthier Pasta and Chicken Primavera with Cauliflower Sauce

 Healthier Pasta and Chicken Primavera with Cauliflower Alfredo


Sauce:

4 cups vegetable stock

3 cups water

1 large head of cauliflower, chopped into florets

1 cup unsweetened Oat milk

1 cup Parmesan cheese

1/2 tsp of both salt and pepper

1 box Chickpea penne pasta

1 1/2  tbsp canola or avocado oil


Pasta Primavera:

1 lb. boneless skinless chicken breast diced into 1 inch pieces

1/2 tsp salt

1/4 tsp pepper

2 tablespoons olive oil, divided

1 yellow squash, sliced into half moons

1 zucchini, sliced into half moons

1 bunch of asparagus (tough ends removed) cut into 1 inch pieces 

1 cup cherry tomatoes, halved

½ cup frozen or fresh peas

¼ teaspoon each salt and pepper

1 cup fresh basil, chopped

Parmesan cheese for garnish


SAUCE:

In a large pot, bring vegetable stock and water to a boil.

Add cauliflower florets to the pot and boil until florets are tender.  This will take 4-5 minutes.

Before draining florets, reserve 1 cup of the cooking liquid.

In a food processor or blender, add drained florets, oat milk, parmesan cheese, salt and pepper. Blend until smooth. Add some of the cooking liquid if the sauce is too thick.


Cook pasta according to package directions.  Drain well.

Add oil to a large saute pan on high heat. 

Salt and pepper chicken pieces.

In a large saute pan, add olive oil and chicken to the saute pan on medium high heat.  Cook until the chicken is browned and cooked through. This will take 5-7 minutes.

Remove chicken with a slotted spoon to a bowl.


Add the other tablespoon of olive oil to the same pan on medium high heat. Add squash, zucchini, asparagus, tomatoes and peas to the pan.  Cook for several minutes or until tender.  Season with salt and pepper.  


Add chicken back to the pan, the cooked pasta and toss.  Turn heat to medium. Pour the cauliflower sauce over the veggies and chicken and mix well to combine.  Turn heat off and garnish with basil and parmesan cheese.  Serve.



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