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Export 10 ingredients for grocery delivery
Step 1
Bring the vegetable broth to a boil in a large pot. Add the cauliflower and reduce to a simmer. Cook covered, until fork tender, about 7 to 10 minutes.
Step 2
Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup cauliflower cooking liquid.
Step 3
Heat a large pan over medium-low heat. Add 2 tablespoons olive oil, once hot add minced garlic. Sauté until the garlic is soft and fragrant but not browned, 2 to 3 minutes. Transfer garlic and oil to blender. Save pan to cook the chicken.
Step 4
Add 1 teaspoon salt, ¼ teaspoon pepper, and milk to blender. Blend on high for 30 seconds until the sauce is very smooth, adding more liquid or milk depending desired thickness.
Step 5
Add Parmesan cheese and puree until smooth, 30 seconds. Adjust seasonings and add more cheese if desired.
Step 6
Season both sides of chicken breasts with salt, pepper, and paprika.
Step 7
Heat a large pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the chicken. Cook for 5 minutes, flip and cook 3 to 5 minutes until cooked through and internal temperature reaches 160-165°F. Transfer to a cutting board. Cut into ½-inch cubes and set aside.
Step 8
Cook pasta according to manufacturer's directions. Remove shells once cooked and transfer to a large pan with high sides. Do not discard water!
Step 9
Cook broccoli in boiling pasta water for 1-2 minutes, until bright green and tender, drain.
Step 10
Add about 2 cups of the cauliflower sauce to the pasta, stir to combine. Add more sauce as desired. Top with diced chicken, broccoli and parmesan cheese.
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