Herbed Pasta with Cauliflower and Chicken

This Herbed Pasta with Cauliflower and Chicken is a little deceptive. It may not look like it, BUT it’s loaded with flavor, flavor and more flavor, and I just love it!
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Let’s Chat About this Herbed Pasta with Cauliflower and Chicken:

This pasta dish is made in about thirty minutes. It’s a complete meal pasta, meaning it’s got pasta, veggies (cauliflower) and protein (chicken). It’s also chock full of herbs and spices: saffron, onion, garlic, parsley, sea salt and red pepper flakes, which is why it’s so darn flavorful. Add to that generous amounts of olive oil and  Parmesan cheese and you’ve got yourself a party! 

What is Saffron? Let’s Discuss!

Saffron is a spice from the middle east that comes from the crocus flower. The vivid red stigma and styles (called threads)  are collected and dried for use mainly as a seasoning and for food coloring. Saffron has an earthy, sweet, almost floral taste, and when combined with the rest of the seasonings in this recipe, really gives this pasta a wow factor! It can be pricey, so I recommend buying it at Trader Joe’s,  but you can also buy it on Amazon. 

Perfect for Busy Weeknights or for Lunch!

Because this meal is quick and fairly easy to make it’s perfect for weeknights when time is short and/or makes a delicious lunch.

Love Flavorful Pastas and Need More Recipes?

Try my Pasta Aglio e Olio with Eggs! 

What you need: a good knife  and saffron. I use a tool called a microplane to grate Parmesan.

A 30 minute complete meal pasta!

Course:

dinner, lunch, Main Course

Cuisine:

Italian

Keyword:

30 minute meal, complete meal pasta, easy pasta recipe

Servings: 3 servings

Note: The key to this pasta is making eberything small. The cauliflowerr florets need to be as small as the pasta, and all herbs need to be finely chopped.

• 8
  ounces
  small pasta of your choice, I like shells, fusilli, or macaroni
• 1 1/2
  cups
  cauliflower florets, cut small (as small as your pasta)
• 5
  tablespoons
  extra virgin olive oil (separated)
• 1/2 cup
  sweet yellow onion, diced finely
• 1
  teaspoon
  saffron threads
• 1
  large clove garlic, peeled and finely minced
• 3/4-1
  teaspoon
  red pepper flakes
• 1/4
  cup
  finely chopped parsley
• 1-1 1/2
  cups
  rotisserie chicken breast, diced small
• sea salt, to taste
• 1/2
  cup
  finely grated parmesan (I like a microplane for this job)

1. Place a medium sized pot of salted water on high heat. Bring to a boil and cook pasta to package instructions. You want it al dente, firm but cooked through.

While pasta water heats, prep all ingredients: cut cauliflower florets, finely dice onion, garlic and parsley. Dice chicken. Set aside.

1. Place cauliflower in a steamer and cook until just starting to soften (about three minutes) turn off heat. In a large pan on medium heat: add one tablespoon olive oil. When oil is hot, add onion and saffron. Cook for 5-6 minutes, stirring frequently. Add garlic, red pepper flakes and 1 tablespoon of the parsley. Stir for one minute. Add cauliflower florets to pan, and stir, coating florets in herb mixture.

2. Add 1/2 cup water to the pan and cook for a few more minutes until cauliflower is soft. Season with sea salt and add half the remaining parsley. Toss. (If pasta is ready, go to next step. If not, turn off heat and wait for pasta)

3. When pasta is al dente. strain (do not rinse), add to pan. Add chicken to pan. Toss pasta and chicken in the herbed cauliflower mixture. Drizzle with four tablespoons olive oil, toss. Add parmesan, toss. Season with more sea salt if needed. Enjoy!

MAY I PLEASE ASK A FAVOR?