Chicken and Cauliflower Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (19)
- 22 oz skinless boneless chicken breast
- 14 oz cauliflower
- 10 oz cooked fettuccine
- 1 oz shredded parmesan cheese
- 1/4 cup milk
- 4 tbsp heavy cream
- 1 tbsp unsalted butter divided
- 1/4 cup unsalted chicken broth
- 1 1/2 tbsp olive oil divided
- 1 tbsp garlic chopped
- 1/2 tsp onion powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt divided
- 1/2 tsp ground pepper
- 1 tsp lemon juice
- 1/2 tsp Italian seasoning
- 1 tsp traditional Dijon mustard
- 2 tbsp parsley chopped
INSTRUCTIONS
Preheat the oven to 400℉.
Rub 22 oz skinless boneless chicken breast with 1/2 tsp onion powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp of salt, 1/2 tsp ground pepper, 1 tsp lemon juice, and 1/2 tsp Italian seasoning. Set aside.
In a pan, sear the chicken with 1/2 tbsp of olive oil over medium heat for 2 minutes on each side. Add 1/2 tbsp of butter while cooking the chicken in the pan.
Transfer the chicken and 14 oz cauliflower florets to a baking sheet. Brush the remaining 1 tbsp olive oil on the veggies.
Put the baking sheet into the preheated oven and bake for 20 minutes.
Meanwhile, set the pan back to medium-high heat, add the remaining 1/2 tbsp butter and let it melt. Add 1 tbsp garlic and cook until fragrant.
Add 1/4 cup unsalted chicken broth, the remaining 1/4 salt, 4 tbsp heavy cream, 1 oz parmesan cheese, 1/4 cup milk, 1 tsp Dijon mustard, and 10 oz cooked fettuccine to the pan. Stir for about 1 minute until the pasta is coated in sauce. Transfer the pasta to plates.
Remove chicken and cauliflower from the oven. Arrange on the plates with the pasta. Garnish with 2 tbsp chopped parsley and serve.