Grilled Chicken with Creamy Cauliflower Penne
Charred Herb Chicken over Velvety Cauliflower Cream Penne
Ingredients:
10 oz penne pasta (gluten-free or whole grain if preferred)
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste
3 cups cauliflower florets
3 cloves garlic, minced
1/4 cup unsweetened almond milk (or dairy-free milk of choice)
2 tablespoons olive oil (for sauce)
2 tablespoons nutritional yeast (or grated Parmesan if not dairy-free)
1/4 teaspoon ground nutmeg
Fresh parsley for garnish
Directions:
Cook penne pasta according to package directions. Drain and set aside.
Steam cauliflower florets until tender, about 8–10 minutes. Set aside.
While the cauliflower steams, rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill on medium heat for 5–6 minutes per side, or until fully cooked and lightly charred. Let rest, then slice thinly.
In a blender, combine steamed cauliflower, minced garlic, almond milk, olive oil, nutritional yeast, nutmeg, salt, and pepper. Blend until smooth and creamy.
Toss the cooked penne with the cauliflower sauce in a large skillet over low heat until warmed through.
Plate the pasta and top with sliced grilled chicken. Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 430 kcal | Servings: 4 servings