A quick and easy dinner, I used cauliflower because I was out of broccoli. Still yummy.
Bowtie chicken bake (adapted from The Comfort of Cooking)
8 ounces bowtie pasta
2 boneless skinless chicken breasts, chopped into 1″ cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 cups cauliflower florets
2 ripe plum tomatoes, chopped
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/2 cup grated soy parmesan cheese
1 cup shredded soy mozzarella cheese, divided
Preheat oven to 400 degrees F. In a medium pot, boil water for pasta. Cook according to package instructions, til al dente. Strain and set aside.
In a large Dutch oven, heat 2 tablespoons extra virgin olive oil on medium-high heat. Add chicken and season with salt, pepper, garlic powder, and paprika. Once the chicken is still slightly pink, add cauliflower florets and mix gently. Cover the Dutch oven and let cook for 3 minutes. Mix in tomatoes. Mix in pasta. Add remaining spices. Lower the burner to medium heat, stirring occasionally.
Mix in the soy parmesan and 1/2 cup mozzarella. Cover and cook for 5 minutes, stirring occasionally. Turn off the burner.
Sprinkle the mixture with the 1/2 cup mozzarella and bake for 20 minutes in your Dutch oven. Makes 4 – 6 servings.