Cheesy Creamy Cauliflower and Chicken Pasta
with Baby Spinach
Making the perfect mac 'n’ cheese starts with a velvety cheddar cheese sauce and a swirl of cream. Roasted cauliflower, chicken and a sprinkle of chili flakes add elegance to this everyday favourite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Rigatoni
(Contains Wheat)
285 g
Cauliflower, florets
56 g
Baby Spinach
½ unit(s)
Yellow Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
113 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
¼ tsp
Chili Flakes
1 tbsp
All-Purpose Flour
(Contains Wheat)
310 g
Chicken Breast Tenders
Not included in your delivery
½ cup
Milk*
(Contains Milk)
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce.Heat Guide for Step 6: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
Add cauliflower and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat.Roast in the middle of the oven, until golden-brown, 14-16 min.
Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer chicken to a plate.
Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle flour and remaining garlic salt over onions. Cook, stirring often, until onions are coated, 1 min. Add cream and 1/2 cup (1 cup) milk, then bring to a boil. Once boiling, cook, stirring often, until sauce thickens, 1 min. Remove from heat, then add spinach. Stir until wilted, 1 min.
Add cheese, sauce, half the reserved pasta water and cauliflower to the pot with rigatoni. Stir until cheese melts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper, to taste.
Divide cheesy creamy cauliflower pasta between bowls. Top with chicken.Sprinkle 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)
