Spinach cauliflower dip pasta with roasted chicken
A jarred dip becomes a cream sauce for pasta when thinned with pasta water. The shop-made flavors of roasted peppers, cashew, and spinach come together fast, and roasted chicken from the deli turns this into a weeknight dinner for two without fussing.
About 620 calories a serving, 52 g protein, 71 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 8 oz rotisserie chicken
From your shelf
- 1 container Garden spinach plant based cauliflower dip
Staples
- 6 oz pasta
- to taste salt
- to taste pepper
- Bring a pot of salted water to a boil and add 6 oz pasta. Set a timer and cook until al dente, stirring once.
- While pasta cooks, shred 8 oz rotisserie chicken. Scoop the spinach cauliflower dip into a large serving bowl.
- When pasta is done, reserve 1 cup of pasta water, then drain the pasta. Add it to the dip along with 3/4 cup of the pasta water and stir until the sauce flows like cream; add more pasta water if it seems stiff.
- Fold in the shredded chicken, taste, and season with salt and pepper.
Note Swap the rotisserie chicken for canned white beans or smoked salmon if you like. Leftovers keep in the fridge for three days and can be loosened with a splash of water when you warm them. Serve with crusty bread or a green salad.
On the label
CAULIFLOWER, WATER, SPINACH, EXPELLER PRESSED CANOLA OIL, CASHEW BUTTER, ONIONS, ROASTED RED PEPPERS, WATER CHESTNUTS, CARROTS, APPLE CIDER VINEGAR, LEMON JUICE, GARLIC, SEASONING (DEHYDRATED ONIONS AND GARLIC, SALT, DILL, CELERY, MUSHROOM POWDER), ALMONDS, CASHEWS, NUTRITIONAL YEAST, SEA SALT, XANTHAN GUM.
Simple Truth, dips & salsa, serving 32 g, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as plant-based meat, spinach, cauliflower. Half of it left? Use up the plant-based meat.