Penne with Chicken and Cauliflower

This recipe is from my recipe box and actually calls for shrimp. I have had my fill of shrimp over the last month or so, so I used chicken instead.

1 ½ lbs. boneless skinless chicken breast, diced

4 tbsp extra-virgin olive oil, divided

2 cloves garlic minced and divided

4 tbsp chopped fresh basil, divided

1 t red pepper flakes, divided

2 T fresh lemon juice

salt

1/4 tsp. ground black pepper

1 small head cauliflower, cut into florets

1 lb. pasta (I used penne)

1 tbsp chopped garlic

2 cups chopped fresh tomatoes

1 tbsp minced fresh flat-leaf parsley

fresh grated parmesan

Combine chicken, 2 tbsp each oil and basil, lemon juice, ½ t hot pepper flakes, pinch of salt and pepper in bowl. Cover and refrigerate four hours.

Bring 6 quarts water to boil in a large pot. Add 1 T salt, pasta and cauliflower. Cook according to pasta package directions until pasta is al dente. Reserve about ½ cup cooking water. Drain.

Meanwhile, heat 2 T oil on medium high in a large frying pan. Saute chicken until browned and cooked thru. Add chicken to pasta pot, keeping warm. Add remaining 2 tbsp oil in the frying pan over medium heat. Add garlic; cook about one minute. Stir in tomatoes, pasta water, remaining 2 tbsp basil, 1/4 tsp. salt and rest of red-pepper flakes. Cook until tomatoes have softened, 8-10 minutes. Add to pot with chicken.

Toss cauliflower and pasta mixture with chicken mixture in pot. Sprinkle with parsley and parmesan and serve.

Light and delicious!