1lb Penne Rigate
1 chicken breast (your preferred cooking method or rotisserie)
2 cup fresh spinach
1 small shallot (of ½ small red onion) finely diced
1 head of garlic
4 tbsp unsalted butter
½ head of cauliflower (cut into florets)
½ – 1C parmesan
1-2 C shredded Italian cheese
Nutmeg (small dash)
Prepare your chicken. I chose to sous vide mine and began working on the other components.
Cut your garlic head at the top 1/3. Place in foil and cover in olive oil. Add salt and pepper. Roast at 350 degrees for about a half hour. It will become very fragrant.
Steam your cauliflower, remove.
Boil and drain your pasta, set aside.
I used an immersion blender in a large mixing bowl. If you don’t have an immersion blender, you can use your food processor or quality blender. You want this as smooth as possible.
Add in the butter, the buttermilk (I used both heavy cream and buttermilk because I needed to use up the cream. Feel free to use which ever you like but no lower than whole milk).
Add in the Worcestershire sauce, the spices and roasted garlic. Blend until very smooth.
Taste and adjust your seasonings as necessary.
In a sauce pan, add olive oil and soften your onion or shallots. Add the spinach, salt and pepper. Add the zucchini and the squash. Cook until fork tender. Remove and set aside.
(At this point I had to sear off my chicken for some good ol’ Maillard)
I removed the chicken, add the sauce to the pan and stirred up on the brown bits. I added the cheese at this point. I added the chicken juices to this too.
I added the vegetables and the sliced chicken back to the sauce. Heat through.
Toss with pasta.
This is the truth.