Golden Chicken & Cauliflower Silk Pasta with Toasted Herb Crumble

Ingredients

• 300 g Cauliflower florets
• 0.5 tbsp Olive oil
• 1 cup Low-sodium chicken broth
• 2 tbsp Nutritional yeast
• 0.5 medium Lemon, juiced
• to taste Freshly ground black pepper
• 120 g Whole wheat penne or fusilli
• 250 g Boneless, skinless chicken breast
• 0.5 tbsp Olive oil
• 0.5 small Yellow onion
• 2 cloves Garlic
• 150 g Cremini mushrooms
• 1 tbsp Fresh thyme leaves
• 1 tsp Fresh rosemary
• 100 g Fresh spinach
• 0.5 lemon Lemon zest
• 0.25 cup Whole wheat panko breadcrumbs
• 1 tsp Olive oil
• 1 tbsp Fresh parsley
• 1 tsp Nutritional yeast
• pinch Freshly ground black pepper

Instructions

1. Prepare Cauliflower Silk Sauce: Preheat oven to 400°F (200°C). Toss cauliflower florets with 0.5 tbsp olive oil and a generous grind of black pepper on a baking sheet. Roast for 20-25 minutes, or until very tender and lightly caramelized. Transfer roasted cauliflower to a blender. Add low-sodium chicken broth, 2 tbsp nutritional yeast, and lemon juice. Blend until completely smooth and creamy. Set aside.
2. Cook Pasta: Bring a large pot of water to a boil. Add whole wheat pasta and cook according to package directions until al dente. Reserve 0.5 cup of pasta cooking water before draining.
3. Prepare Toasted Herb Crumble: While pasta cooks, heat 1 tsp olive oil in a small skillet over medium heat. Add whole wheat panko breadcrumbs and toast, stirring frequently, until golden brown and crispy (about 3-5 minutes). Remove from heat, stir in chopped parsley, 1 tsp nutritional yeast, and a pinch of black pepper. Transfer to a small bowl and set aside.
4. Cook Chicken & Aromatics: Heat 0.5 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add diced chicken breast and cook, stirring occasionally, until browned on all sides and cooked through (about 5-7 minutes). Remove chicken from the skillet and set aside.
5. Sauté Vegetables: Add diced onion to the same skillet, reducing heat to medium-low if necessary, and cook until softened (about 3-4 minutes). Add minced garlic, chopped thyme, and minced rosemary; cook for 1 minute until fragrant. Stir in sliced mushrooms and cook until softened and their liquid has evaporated (about 5-7 minutes).
6. Combine & Finish: Return cooked chicken to the skillet. Add fresh spinach and cook until wilted (1-2 minutes). Pour in the cauliflower silk sauce and stir to combine. Add the drained pasta and toss everything together. If the sauce is too thick, add a tablespoon or two of the reserved pasta cooking water until desired consistency is reached.
7. Serve: Divide the pasta between two bowls. Garnish generously with fresh lemon zest and the Toasted Herb Crumble. Serve immediately.

Nutrition (per serving)