Chicken, Cauliflower, and Pasta Skillet
By cooking the cauliflower with the pasta we not only save a pan, but add flavor to the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pasta
Ingredients
Scale
- 2 (12oz, 360gr) total) chicken breasts, boneless, skinless, cut into bite-size pieces
- 2 shallots, peeled, chopped
- 1 tbs olive oil
- 1 tsp thyme
- 1/2 cup (4oz, 125ml) chicken broth
- 1/2 cup (4oz, 125ml) white wine
- 2 tbs Dijon-style mustard
- 1/3 cup (3oz, 90ml) Greek yogurt
- 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken broth
- 1/3 head cauliflower, enough for 2 servings, cut into florets
- 4oz (125gr) short pasta
- 1/2 cup (2oz, 60gr) shredded cheese
Instructions
- For chicken: Sauté shallots in oil in nonstick skillet over medium heat.
- Add chicken and sauté lightly browned.
- Add thyme, mustard, wine, and stock. Stir to combine. Cover, reduce heat and simmer until chicken is done, about 10 minutes.
- For pasta: Heat a large pot of water to boiling over high heat.
- Add pasta and cauliflower to water – the order depends on how long the pasta takes. The cauliflower should cook for 11 minutes. They should both finish at the same time.
- When done, drain well.
- To finish: Add cornstarch mixture to skillet and stir until thickened.
- Stir in yogurt.
- Add pasta, cauliflower, and stir gently to combine.
- Top with cheese, reduce heat to low and cover just until cheese melts.
- Serve from skillet.
Notes
You can substitute 1 medium onion for the shallots.
I used 1 1/2 cups farfalle and added the cauliflower to the boiling water 1 minute after the farfalle. The farfalle needed 12 minutes and the cauliflower 11 minutes.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 785
- Sugar: 8.1 g
- Sodium: 1006.3 mg
- Fat: 26.2 g
- Saturated Fat: 9.7 g
- Trans Fat: 0.3 g
- Carbohydrates: 60.8 g
- Fiber: 5.3 g
- Protein: 61.2 g
- Cholesterol: 164.3 mg
Keywords: chicken, pasta, cheese, cauliflower
