Herbed Pasta with Cauliflower and Chicken
A 30 minute complete meal pasta!
Servings 3 servings
Ingredients
Note: The key to this pasta is making eberything small. The cauliflowerr florets need to be as small as the pasta, and all herbs need to be finely chopped.
- 8 ounces small pasta of your choice, I like shells, fusilli, or macaroni
- 1 ½ cups cauliflower florets, cut small (as small as your pasta)
- 5 tablespoons extra virgin olive oil (separated)
- ½ cup sweet yellow onion, diced finely
- 1 teaspoon saffron threads
- 1 large clove garlic, peeled and finely minced
- 3/4-1 teaspoon red pepper flakes
- ¼ cup finely chopped parsley
- 1-1 ½ cups rotisserie chicken breast, diced small
- sea salt, to taste
- ½ cup finely grated parmesan (I like a microplane for this job)
Instructions
- Place a medium sized pot of salted water on high heat. Bring to a boil and cook pasta to package instructions. You want it al dente, firm but cooked through.
While pasta water heats, prep all ingredients: cut cauliflower florets, finely dice onion, garlic and parsley. Dice chicken. Set aside.
- Place cauliflower in a steamer and cook until just starting to soften (about three minutes) turn off heat. In a large pan on medium heat: add one tablespoon olive oil. When oil is hot, add onion and saffron. Cook for 5-6 minutes, stirring frequently. Add garlic, red pepper flakes and 1 tablespoon of the parsley. Stir for one minute. Add cauliflower florets to pan, and stir, coating florets in herb mixture.
- Add 1/2 cup water to the pan and cook for a few more minutes until cauliflower is soft. Season with sea salt and add half the remaining parsley. Toss. (If pasta is ready, go to next step. If not, turn off heat and wait for pasta)
- When pasta is al dente. strain (do not rinse), add to pan. Add chicken to pan. Toss pasta and chicken in the herbed cauliflower mixture. Drizzle with four tablespoons olive oil, toss. Add parmesan, toss. Season with more sea salt if needed. Enjoy!