Cheesy Creamy Cauliflower and Chicken Tender Pasta
with Baby Spinach
Ingredients: Chicken tenders • Cauliflower • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Yellow onion • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • All-purpose flour (wheat) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Rigatoni
(Contains: Wheat)
285 g
Cauliflower
56 g
Baby Spinach
½ unit(s)
Yellow Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
113 mL
Cream
(Contains: Milk)
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
4 g
Chili Flakes
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Milk, Sulphites, Tree nuts, Mustard, Soy, Sesame, Peanuts, Crustaceans, Egg, Fish, Gluten)
310 g
Chicken Breast Tenders
Not included in your delivery
1.5 tbsp
Oil*
½ cup
Milk*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, cut cauliflower into bite-sized pieces.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch pieces.
- To an unlined baking sheet, add cauliflower and 1 tbsp (2 tbsp) oil.
- Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 14-16 min, until browned.
- Meanwhile, to the boiling water, add rigatoni.
- Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Strain rigatoni, then return to the pot, off heat.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 3-4 min, stirring often, until softened.
- Sprinkle flour and remaining garlic salt over onions.
- Cook for 1 min, stirring often, until onions are coated.
- Add cream and 1/2 cup (1 cup) milk, then bring to a boil.
- Once boiling, cook for 1 min, stirring often, until sauce thickens.
- Remove from heat, then add spinach. Stir for 1 min, until wilted.
- To the pot with rigatoni, add cheese, creamy sauce, cauliflower and half the reserved pasta.
- Stir for 1 min, until cheese melts. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Season with salt and pepper.
- Divide cheesy creamy cauliflower pasta between bowls.
- Top bowls with chicken.
- Sprinkle chili flakes over top, if you like.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook sauce in step 4.
Top bowls with chicken.
