20-Min Penne Pesto with Chicken and Cauliflower
Served with chilled red wine for an easy summer supper.
Sponsored by Finca Las Moras Barrel Select in partnership with Some Great People. All ideas and opinions are my own - sometimes to a fault.
The backstory
Believe it or not, Minnesota does get hot over the summer. Despite what my family in Hawai’i thinks, we’re not always in winter. And when the weather temps go up, my wine temps go down - even my reds.
Thankfully the wine experts from Finca Las Moras Barrel Select gave me their best reco for a red I could enjoy chilled - this Cabernet Sauvignon. Added plus is that it pairs deliciously with this easy cauliflower and chicken pasta that I hacked together during the pandemic when I wanted to spend as little time in the kitchen as possible. Because you know, hot stove and humid heat aren’t the summer vibes I want.
So, if you’re like me and need a quick, mindless, stress-free dinner idea, this is for you. And let’s face it, you deserve to wine down during the week given everything going on. So, pop your fave light-bodied red in the fridge for an hour, put on your summer playlist and cook this easy-breezy pasta dinner in 20 minutes or less.
The recipe
20-Minute Penne Pesto with Chicken and Cauliflower
Serves 4 adults
Time: About 20 minutes
Tip: The ultimate time savers are having store-bought or leftover grilled chicken breast and pesto.
Ingredients:
2-4 cloves of garlic (depends on how garlic-y you like things)
1 head of cauliflower
12 oz. of cooked grilled chicken breast (fresh chicken breast will add to the cooking time)
8 oz. (1 box) of penne pasta of your go-to boxed pasta
3.5 oz. of your fave store-bought fresh pesto
EVOO for cooking
Salt and pepper for seasoning
Grated parmesan for topping off
Instructions:
Heat a large pot of salted water for your pasta.
Mince your garlic and prep your cauliflower by first cutting the head down into florets and then chopping them into bite-sized pieces.
On medium, heat a large pan with just enough EVOO to lightly coat the bottom of the pan. Add the garlic, cauliflower, salt and pepper. Cover and let sit for 5-7 minutes.
Once your pot of water is at a rolling boil, throw in that penne. Cook for one minute less than what the box says. It’ll end up cooking a little more when you combine it with the cauliflower and chicken.
Check to see that your cauliflower has begun to get a bit glossy and grab a piece for a taste test. The cauliflower should be fork tender and still hold its shape when chewing. You don’t want it to be mushy, but if it’s still crunchy, give it another minute or two.
Dice and add your cooked chicken breast. Stir it in for 1-2 minutes. (If using fresh chicken breast, cook that in the oil and garlic first for 5 minutes before adding in your cauliflower.)
Remove your pasta from the heat and begin to spoon the cooked penne into your cauliflower and chicken. Save a cup of pasta water before dumping it down the sink.
Reduce to low heat. Spoon in your pesto, stirring so that it evenly coats the cauliflower, chicken and penne. Use a splash of pasta water at a time to prevent the pasta from getting too sticky and drying out.
Do one final taste test, season as needed, and remove from heat.
Plate and top off with grated parmesan to your liking. *chef’s kiss*
Save to Pinterest and pass on the inspo.
