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Pesto Chicken and Cauliflower Rice





Serves 2 |
Easy, delicious, and ready in 15 minutes.
Ingredients:
2 packages cauliflower rice, 10 oz. each |
1 tomato, chopped |
1 tablespoon olive oil |
2 cloves garlic, minced |
1 cup shredded chicken |
2 tablespoons red pesto |
1 tablespoon tomato paste |
Salt, to taste |
1/2 cup milk |
2/3 cup shredded mozzarella |
3 tablespoons thinly chopped dill |
1 cup arugula |
Parmesan cheese, for topping |
Ground black pepper, to taste |
Directions:
- Prepare the cauliflower rice according to the package directions. Set aside.
- Place the chopped tomato into a pan. Drizzle the olive oil over the tomatoes and bring to medium heat. Saute for 2 minutes. Add the cauliflower rice and half the minced garlic, stir together. Add the shredded chicken, red pesto, tomato paste, and salt to the pan. Cover and cook for 3 minutes.
- Add the milk and half of the shredded cheese. Cover and cook for an additional 3 minutes.
- Stir in the dill and arugula, along with the remaining garlic and shredded cheese. Cover and cook for 2 minutes.
- Transfer to serving plates and top with parmesan cheese. Season with salt and pepper. Enjoy!
Main Ingredient: | Cauliflower, Chicken |
Cooking Method: | Stovetop |
Course: | Dinner |
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