A 13.25-ounce box of whole wheat penne pasta 1 pound of chicken, cooked and cut into cubes 1 pound of asparagus, cooked and cut into pieces Cauliflower Alfredo sauce 6 cloves minced garlic 2 tbsp butter ½ head of cauliflower broken up 3 cups of chicken broth ½ tsp pepper ½ cup of soy milk Parsley to garnish
To make:
Boil water for pasta and cook the penne according to the package directions. Cook the chicken and the asparagus and cut into pieces. Chop the cauliflower into pieces. Boil the chicken broth and add the cauliflower to the broth. Cook until the cauliflower is softened. Saute the garlic in the butter until it is soft. In a blender, add one cup of broth, the cauliflower, garlic, soy milk, and pepper. Puree until it is smooth. Mix the pasta, chicken, and the asparagus together. Serve with the alfredo sauce. Garnish with the parsley if desired.
