This is a healthy take on a creamy baked "pasta" alternative. Pasta has always been my favorite! I grew up with a loud Italian family and loved when we had pasta with Sunday sauce. But, this creamy pesto is baked with Chicken and Cauliflower to replace the pasta. It hits the pasta comfort food craving with a few less calories. I use cauliflower as the main replacement for the pasta but you can easily substitute your favorite vegetables instead.
Ingredients
2 chicken breasts
1 bunch broccolini
1 12 oz jar roasted red peppers
1 16 oz tub of mushrooms
1 pint light cream
1 7oz tub pesto (store bought or homemade)
1/4 cup parmesan cheese
1/2 cup shredded Mozzarella
vegetable oil
garlic powder
salt & pepper
Directions
Bring a large pot of salted water to a boil and blanch your cauliflower and broccolini in batches. Be sure to cook the cauliflower first to prevent it turning green from using the same water for the broccolini. Dice the chicken and season liberally with salt and pepper and garlic powder. heat a skillet with enough oil to cover the bottom of the pan. Sear the chicken on all sides and remove from the pan. The chicken will finish cooking through in the oven.
In the same pan using the chicken drippings, saute the mushrooms and season lightly with salt and pepper. Cook the mushrooms until they release all their juice and then cook off the juice until the pan is dry. Once dry add the sliced roasted red peppers to the mushrooms and saute for another 2 minutes. Once peppers are warmed through add the cream and bring to a slow simmer. After simmering the cream add half the Parmesan and the whole container of pesto to the sauce. Add the chicken, broccolini, and cauliflower to the sauce and fold to combine everything. Top with all remaining cheese and bake in a 375 degree oven until golden and bubbling. This recipe is a great option for weekly meal prep as well!