Chicken and Cauliflower Tetrazzini, Pre-Made

Ingredients:

• 220 g ziti pasta
• 2 tablespoons unsalted butter
• 1 tbsp. l. rapeseed oil
• 2 skinless, boneless chicken breasts
• 2 cups small cauliflower florets
• Half a medium onion, chopped
• 450 g of mushrooms, thinly sliced
• 1 clove garlic, minced
• 2 tbsp. premium flour
• 1/3 cup dry white wine
• 1 cup chicken broth
• 2/3 cup heavy cream
• 110 g of cream cheese, room temperature
• 3/4 tbsp. grated parmesan
• 1 cup frozen green peas, thawed
• 2 sprigs fresh thyme, leaves only
• 1 can (120g) chopped green chili peppers

Preparation:

1. Bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente (if the package recommends cooking time, use the minimum recommended, or cook the pasta 1 minute less than stated). Drain the pasta and return it to the pot.
2. Meanwhile, in a large skillet with high sides, melt the butter in the canola oil over medium-high heat. Season the chicken with salt and black pepper, then add it to the hot skillet and cook, turning once, until golden brown, about 7 minutes per side. Transfer to a plate.
3. Reduce heat to medium and add the cauliflower, onion, and mushrooms to the pan along with 1/2 teaspoon of salt and a few freshly ground black pepper. Cook, stirring occasionally, until the onion softens and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle with flour and cook, stirring, until all the flour is moistened, about 1 minute.
4. Add the wine and cook, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium-high, and cook, stirring constantly, until the liquid comes to a boil and thickens slightly. Add the heavy cream, cream cheese, and 1/2 cup Parmesan cheese, stirring until smooth. Pour the sauce and vegetables into the pan with the pasta.
5. Add green peas, thyme, and green chili. Cut the chicken into bite-sized pieces and add to the pan. Season with salt and pepper to taste.
6. Transfer the mixture to a 9x13-inch baking dish and sprinkle with the remaining 1/4 cup Parmesan. If not serving immediately, let cool, then cover and refrigerate overnight.
7. When ready to serve, preheat oven to 425°F (220°C) and bake until heated through and cheese is bubbly, about 45 minutes.
   
   Recipe Tetrazzini with chicken and cauliflower.