Apr 28, 2009

Roasted Cauliflower Pasta with Chicken

I sort of diverted a bit from my Weekly Meal Plan I created over the weekend. Instead of the pasta for Monday, I made homemade burgers (nothing special, just ground beef formed into a patty and fried with salt and pepper and topped with cheese and tomatoes with a butter fried bun) and Crash Hot Potatoes.

And today I made the pasta:

Roasted Cauliflower Pasta with Chicken

  • 1 chicken breast, skinless & boneless
  • 5 cloves garlic
  • 1 bag of cauliflower florets, defrosted (I'm sure you could use fresh)
  • olive oil
  • spices
  • spaghetti (we like wheat), 1/2 pound/box
  • bread crumbs, about 1/2 a cup
  • Parmesan cheese

  1. Dump cauliflower in bowl and cover with seasonings of your choice (and lots of 'em) and drizzle with olive oil, stir.
  2. Dump from bowl onto oiled cookie sheet and place in preheated (450) oven on top rack.
  3. Bake for about 10 minutes and take out and flip pieces.
  4. Bake for another 10 minutes - bake till brown, then take out of oven.
  5. In the meantime, chop up 2 garlic cloves and toss in hot pan with olive oil for a minute.
  6. Cut chicken breast in bite size pieces and add to pan and cook till white.
  7. Put pan aside.
  8. Follow instruction on pasta and bring to boil.
  9. In large saute pan, add the remaining chopped garlic and generous amount of olive oil.
  10. Add chicken to large pan and toss for a minute before adding cauliflower and toss.
  11. Sprinkle bread crumbs over mixture and toss and let cook for a minute.
  12. When pasta is al dente add directly to large pan and add some pasta water if too thick.
  13. Toss and serve hot.
Pretty easy and very tasty.

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