Creamy Chicken Cauliflower Pasta Recipes

CREAMY CHICKEN-CAULIFLOWER PASTA

Creamy Chicken-Cauliflower Pasta image

Cauliflower and chicken pair perfectly in this tasty pasta dish. Three kinds of cheese make it extra gooey and extra yummy.

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 6 servings, 1-1/3 cups each.

Number Of Ingredients 8

Ingredients

2-1/2 cups penne pasta, uncooked
1 Tbsp. oil
2-1/2 cups small cauliflower florets (about 1/2 small head), finely chopped
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
6 KRAFT Singles, cut up
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh parsley
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cook pasta as directed on package.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower; cook and stir 5 min. Remove from skillet; cover to keep warm. Add chicken, in batches, to skillet; cook 3 min. or until evenly browned, stirring frequently. Return all chicken and cauliflower to skillet; cover. Cook on medium-low heat 2 min. or until heated through, stirring occasionally.
Drain pasta, reserving 1-1/2 cups cooking water. Return pasta to pan; stir in reserved water and Singles. Cook on medium heat 2 min. or until Singles are completely melted and sauce is well blended. Add to chicken mixture in skillet with mozzarella; cook 2 min. or until mozzarella is melted, stirring frequently. Sprinkle with parsley and Parmesan.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 37 g

CREAMY PASTA WITH CAULIFLOWER

Creamy Pasta with Cauliflower image

This cauliflower pasta recipe was given to me by friends in Sweden. It is one of my husband's all-time favorite meals and is often requested by friends.

Provided by abraundmeier

Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes Pasta

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

1 medium head cauliflower, broken into small florets
½ cup salted butter
1 medium onion, diced
1 tablespoon red pepper flakes, or to taste
2 pints heavy cream
1 (16 ounce) package farfalle pasta
1 (14.5 ounce) can diced tomatoes
1 cup grated Parmesan cheese, or more to taste

Steps:

Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.

Nutrition Facts : Calories 789.8 calories, Carbohydrate 51.1 g, Cholesterol 202.3 mg, Fat 60 g, Fiber 4.3 g, Protein 15.7 g, SaturatedFat 36.7 g, Sodium 380.3 mg, Sugar 5.4 g

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