Cheesy Creamy Cauliflower and Chicken Pasta
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Cheesy Creamy Cauliflower and Chicken Pasta

Cheesy Creamy Cauliflower and Chicken Pasta

with Baby Spinach

Making the perfect mac 'n’ cheese starts with a velvety cheddar cheese sauce and a swirl of cream. Roasted cauliflower, chicken and a sprinkle of chili flakes add elegance to this everyday favourite!

Tags:
Optional Spice
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

170 g

Rigatoni

(Contains Wheat)

285 g

Cauliflower, florets

56 g

Baby Spinach

½ unit(s)

Yellow Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

113 mL

Cream

(Contains Milk)

1 tsp

Garlic Salt

¼ tsp

Chili Flakes

1 tbsp

All-Purpose Flour

(Contains Wheat)

310 g

Chicken Breast Tenders

Not included in your delivery

½ cup

Milk*

(Contains Milk)

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Oil*

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Nutrition Values

Calories1020 kcal
Fat49 g
Saturated Fat27 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber8 g
Protein60 g
Cholesterol235 mg
Sodium1110 mg
Trans Fat1 g
Potassium1650 mg
Calcium500 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Colander
Large Non-Stick Pan

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce.Heat Guide for Step 6: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.

Roast cauliflower
2

Add cauliflower and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat.Roast in the middle of the oven, until golden-brown, 14-16 min.

Cook rigatoni and chicken
3

Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer chicken to a plate.

Make sauce
4

Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle flour and remaining garlic salt over onions. Cook, stirring often, until onions are coated, 1 min. Add cream and 1/2 cup (1 cup) milk, then bring to a boil. Once boiling, cook, stirring often, until sauce thickens, 1 min. Remove from heat, then add spinach. Stir until wilted, 1 min.

Assemble pasta
5

Add cheese, sauce, half the reserved pasta water and cauliflower to the pot with rigatoni. Stir until cheese melts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper, to taste.

Finish and serve
6

Divide cheesy creamy cauliflower pasta between bowls. Top with chicken.Sprinkle 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)