Tuscan Sunset Volumetric Chicken & Cauliflower-Cream Penne with Sage-Crusted Walnuts

Ingredients

• 8 oz Chicken Breast
• 1 tsp Olive Oil
• 0.5 tsp Smoked Paprika
• 0.25 tsp Garlic Powder
• 0.25 tsp Black Pepper
• 0.25 tsp Kosher Salt
• 0.75 cup Whole-Wheat Penne
• 4 oz Cremini Mushrooms
• 4 cups Fresh Spinach
• 1 cup Cherry Tomatoes
• 1 tsp Olive Oil
• 1 small head Cauliflower Florets
• 0.5 cup Roasted Red Peppers
• 1 cup Low-Sodium Chicken Broth
• 2 tbsp Nutritional Yeast
• 1 Garlic Clove
• 0.5 tsp Onion Powder
• 0.25 tsp Black Pepper
• 3 tbsp Walnut Halves/Pieces
• 6-8 small Fresh Sage Leaves
• 0.5 tsp Olive Oil
• pinch Smoked Paprika
• pinch Kosher Salt
• 1 tbsp Fresh Parsley

Instructions

1. Prepare the Sage-Crusted Walnuts: In a small dry skillet over medium-low heat, toast walnuts for 2-3 minutes until fragrant. Remove from heat, add 0.5 tsp olive oil, chopped fresh sage, a pinch of smoked paprika, and a pinch of salt. Toss to coat and set aside.
2. Cook the Pasta: Bring a pot of lightly salted water to a boil. Add whole-wheat penne and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain pasta and set aside.
3. Steam Cauliflower: While pasta cooks, steam cauliflower florets until very tender (fork-tender), about 8-10 minutes. Alternatively, microwave with a splash of water for 5-7 minutes.
4. Sear the Chicken: Pat chicken cubes dry. In a large non-stick skillet over medium-high heat, add 1 tsp olive oil. Season chicken with 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.25 tsp black pepper, and 0.25 tsp salt. Add chicken to the skillet and sear for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
5. Sauté Mushrooms: In the same skillet (no need to clean), add 1 tsp olive oil and sliced cremini mushrooms. Sauté over medium-high heat for 4-6 minutes until softened and lightly browned. Remove mushrooms and set aside with the chicken.
6. Prepare the Volumetric Cauliflower-Cream Sauce: In a blender, combine the steamed cauliflower, drained roasted red peppers, low-sodium chicken broth, nutritional yeast, minced garlic clove, 0.5 tsp onion powder, and 0.25 tsp black pepper. Blend until completely smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to reach desired consistency.
7. Combine and Finish: Return the skillet to medium heat. Pour in the cauliflower-cream sauce. Add the cooked penne, seared chicken, sautéed mushrooms, and fresh spinach. Stir gently until the spinach wilts, about 1-2 minutes. Fold in the halved cherry tomatoes just before serving to retain their freshness.
8. Serve: Divide the pasta equally between two plates. Garnish generously with the sage-crusted walnuts and a sprinkle of fresh chopped parsley (if using). Serve immediately.

Nutrition (per serving)