A taste of home without the pasta.<\/p>\n
1 to 1.5lbs Boneless Chicken Breast
\n1 medium size cauliflower (cleaned and sliced into 3\/4-to-1-inch slices).
\n1\/4 stick butter
\n1\/2 cup Extra Virgin Olive oil
\n2oz (1\/4 cup) basil
\n1 teaspoon Italian Seasoning
\n1\/4 teaspoon of Garlic Powder
\n1\/2 teaspoon Salt.
\n2oz (1\/4 cup) Grated Parmesan & Romano Cheese
\n1oz (1\/8 cup) Shredded Mozzarella Cheese<\/p>\n
– Preheat oven to 380.
\n– Melt butter on cookie sheet.
\n– Place cauliflower slices on cookie sheet and bake in preheated oven for 25 minutes.
\n– In a large skillet preheat olive oil on medium heat.
\n– Reduce heat to medium low and add basil, Italian seasoning, salt, and garlic powder and continue heating.
\n– Cut chicken into bite-size pieces and cook in olive oil mixture for 15 minutes stirring moderately.
\n – Reduce heat to low and add grated and shredded cheese. Heat for 10 minutes stirring moderately.
\n– Divide baked cauliflower slices on dinner plates and top with chicken and pesto sauce.<\/p>\n
Serve with side salad.<\/p>\n
Return to What\u2019s Cooking<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" A taste of home without the pasta. 1 to 1.5lbs Boneless Chicken Breast 1 medium size cauliflower (cleaned and sliced into 3\/4-to-1-inch slices). 1\/4 stick butter 1\/2 cup Extra Virgin Olive oil 2oz (1\/4 cup) basil 1 teaspoon Italian Seasoning 1\/4 teaspoon of Garlic Powder 1\/2 teaspoon Salt. 2oz (1\/4 cup) Grated Parmesan & Romano … Continue reading My Way Chicken Pesto No Fettuccine<\/span>