Recipes and Cooking Chicken and Cauliflower Pasta 5.0 (2) 2 Reviews If you can't find crispy chickpeas (in the snack aisle or health food section), use toasted pine nuts or roasted almonds. By Greg Luna Greg Luna Website Greg Luna is a highly-regarded food stylist with a keen eye for design and over 20 years of experience working as a food professional. He has worked on countless magazine covers and editorial stories as both a stylist and recipe developer. He has worked as a stylist and recipe developer for most of the brands in the Dotdash Meredith portfolio during his long career in food. Learn about BHG's Editorial Process Published on March 1, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Total Time: 35 mins Servings: 4 Yield: 8 cups Jump to Nutrition Facts Ingredients 5 cup small cauliflower florets ½ cup onion, coarsely chopped 4 garlic cloves, minced 2 tablespoon olive oil ½ teaspoon kosher salt 4 ounce dried linguine 2 cup chopped cooked chicken ½ cup dried tomatoes in oil, julienned ½ cup finely shredded Parmesan 2 teaspoon fresh oregano, snipped 4 cup baby arugula ½ cup dry-roasted chickpea snacks 2 - 3 tablespoon heavy cream (optional) Lemon wedges Salt to taste Directions Preheat oven to 425°F. In a medium bowl place cauliflower, onion, and garlic. Add 2 Tbsp. olive oil and 1/2 tsp. kosher salt; mix to coat. Place vegetables in a single layer on a large parchment-lined baking sheet or rimmed pan. Roast 15 to 20 minutes or until tender and lightly browned, stirring once. In a 4-qt. pot cook pasta according to package directions; drain pasta, reserving 3/4 cup of the cooking water. Add chicken and dried tomatoes to empty pasta pot. Cook and stir 2 to 3 minutes until heated through. Add roasted vegetables, pasta, Parmesan, oregano, and the reserved water. Simmer, uncovered, 2 to 3 minutes. Remove from heat. Stir in arugula. Top with crispy chickpeas and serve with lemon wedges. Serves 4. Tips Any color of cauliflower will work well. Starchy pasta water helps make a silky sauce. For a creamier result, add 2 to 3 Tbsp. heavy cream when you add the arugula in Step 3. Rate it Print Nutrition Facts (per serving) 603 Calories 27g Fat 59g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 603 % Daily Value * Total Fat 27g 35% Saturated Fat 6g 30% Cholesterol 90mg 30% Sodium 1023mg 44% Total Carbohydrate 59g 21% Total Sugars 12g Protein 37g Vitamin C 104.5mg 523% Calcium 366mg 28% Iron 7.1mg 39% Potassium 764mg 16% Folate, total 104.1mcg Vitamin B-12 0.5mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.