Chicken Spaghetti with Roasted Garlic Parmesan Cauliflower

Ingredients

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Chicken Breasts

  Young, Boneless & Skinless - Safeway

  16 oz or 452g

• Protein Plus, Multigrain Pasta, Spaghetti

  Barilla

  14 ½ oz or 406g

• 98% Fat Free Cream of Mushroom Soup

  Condensed Soups - Campbell's

  21 oz or 595g

• Natural Cheese, Cheddar, Shredded, Fat Free

  Kraft

  3 cup or 336g

• Green bell pepper

  Sweet, green, raw

  ¼ cup, chopped or 37g

• Red Onion

  Vegetables - Melissa's

  ¼ cup chopped or 40g

• Pimento

  Canned

  4 oz or 113g

• Seasoned Salt

  Lawry's

  1 tsp or 4g

• Cauliflower

  Raw

  1 ⅓ head medium or 782g

• Light butter

  Stick, unsalted

  10 tbsp or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Italian Classics Bread Crumbs

  Seasoned - Wegmans

  1 ⅓ cup or 170g

• Parmesan cheese

  Grated

  ⅔ cup or 67g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

Directions

1. Cook chicken via preferred method and then cut into bite sized pieces.
2. Cook spaghetti according to package directions. When spaghetti is cooked, combine with chicken, cream of mushroom soup, two cups of cheese, diced peppers and onion, pimentos, chicken broth, seasoned salt, cayenne pepper, and salt and pepper to taste.
3. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
4. Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed. Combine melted butter and minced garlic.
5. Place breadcrumbs, salt, pepper, and Parmesan cheese in another bowl. Dip each cauliflower piece into butter first, then to breadcrumbs. Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.
6. Roast cauliflower for 35 to 32 minutes, or until the breading is golden brown.

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