YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Vodka Rigatoni
Enjoy a creative twist on a classic vodka pasta with a creamy cauliflower-based sauce that delivers a satisfying blend of tender whole wheat rigatoni, succulent chicken breast, and vibrant flavors of garlic and tomatoes, all lightly deglazed with a hint of vodka. This dish merges comfort with a nutritious punch, making it a perfect choice for a wholesome dinner.
INGREDIENTS
2 oz whole wheat rigatoni
1 cup cauliflower, chopped
3 oz chicken breast, cooked and sliced
1/2 cup crushed tomatoes
0.5 oz vodka
2 tbsp non-fat Greek yogurt
1 tsp olive oil
1 garlic clove, minced
PREPARATION
Bring a pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
Steam the cauliflower florets until very tender, about 8-10 minutes.
In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
Add the crushed tomatoes and vodka to the skillet, allowing the alcohol to cook off for about 1-2 minutes.
Blend the steamed cauliflower in a blender or use an immersion blender until smooth. Stir the puree into the tomato and vodka mixture.
Fold in the Greek yogurt to create a luxuriously creamy sauce. Season with salt and pepper to taste.
Add the cooked rigatoni to the skillet and toss until evenly coated in the sauce.
Top with sliced chicken breast and gently mix to combine all flavors.
Serve immediately and enjoy your wholesome, protein-packed meal.