Orecchiette with Roasted Cauliflower, Garlic and Pan-Seared Chicken

Ingredients

• Pack of cauliflower
• 3 Tbs. olive oil, divided
• 1-2 garlic clove
• Package of boneless, skinless chicken thighs
• 2 Tbs. dried Italian seasoning
• 1/2 small box of Orecchiette Pasta
• 2 Tbs. butter
• 1/2 cup chicken stock
• 1 lemon
• 3 Tbs. pine nuts, lightly toasted
• fresh parsley
• freshly grated parmesan cheese
• salt and pepper

Instructions

1. Preheat your oven to 400.
2. In a bowl add, the cauliflower, 2 Tbsp of olive oil, a pinch of salt and pepper. Place cauliflower on a baking sheet and add garlic clove. Roast for about 20 minutes or until brown all over. (see picture above)
3. Once the roasting is finished, cover the cauliflower to keep warm.
4. Boil the orecchiette pasta while you are preparing everything else. Boil according to package directions, like 10-15 minutes (follow the cooking instructions on the box).
5. Season the chicken thighs with the Italian seasoning, and a pinch of salt on both sides.
6. Heat a Tbsp. of olive oil in medium skillet. Fry the chicken on both sides over a medium-high heat, 10 minutes or until browned on both sides and cooked through.
7. Remove the chicken from the pan and let the chicken cool a few minutes. Now shred the chicken apart.
8. Back in the pan, melt the 2 Tbsp of butter. Once the butter foams, add the roasted garlic and stir it around, infusing the butter. Add the chicken stock, and a Tbsp. of lemon juice. Let it simmer for a few minutes.
9. Your pasta should be ready by now. Drain excessive water and transfer the Orecchiette straight into the pan sauce. Add the roasted cauliflower and shredded chicken thighs. Add the toasted pine nuts, parsley leaves and as much freshly grated parmesan as you'd like.
10. Serve with additional parsley and cheese if needed.
11. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.