My best friend, Lauren, who is one of the most supportive friends ever bought me 3 cookbooks for my birthday this year. This recipe is from one of them, entitled Secrets Of A Skinny Chef. It was totally delicious and a little more involved than the past few Sunday dinners Ive made but, totally worth it.
I suggest that you use all fresh ingredients because it really adds to the flavors. This dish is definitely for cheese lovers. Let me just say that Im as big a fan of cheese as I am garlic.
Yields 6 servings.
400 calories per serving.
Recipe from Secrets Of A Skinny Chef.
8 oz whole wheat penne
2 c cauliflower florets
2 boneless, skinless chicken breasts
1/2 tsp salt
1 tsp mild chili powder
1/4 tsp garlic powder
1/4 tsp black pepper
2 tbsp margarine
2 cloves garlic, minced
3 tbsp whole wheat flour
1/4 tsp nutmeg
1.5 c skim milk
3 c part-skim mozzarella cheese, shredded
Preheat oven to 400.
In a sauce pan, cook pasta for 5 minutes less than the package instructions indicate. (I did about 6 minutes.)
Drain & set aside.
Coat a large piece of aluminum foil with cooking spray.
Wrap the cauliflower in the foil.
Cover a baking sheet with aluminum foil & coat with cooking spray.
Place chicken on baking sheet & sprinkle with salt, chili powder, garlic powder, & pepper.
Bake the chicken & cauliflower for 15 - 20 minutes.
Remove from the oven & set cauliflower aside.
Shred chicken & set aside.
In the same pan that you cooked the pasta in melt margarine over medium-low heat.
Add minced garlic, flour, & nutmeg.
Wisk mixture in the pan until a thick paste begins to form.
Continue cooking 2 - 3 minutes until the paste starts to leave a coat on the inside of the pan.
Gradually add milk, whisking constantly, until a thick sauce starts to form.
Add the mozzarella and stir until it melts.
Turn off the heat & add pasta, chicken, & cauliflower & stir so that all ingredients mix.
Look how freakin' cheesy that is! And for only 400 calories? How can you say no to that?