Chicken Pasta with Pizaz

1/4 Head of cauliflower

1 Chicken Breast Shredded

2 Tablespoons Olive Oil

1/4 Cup Chicken Broth ( or the drippings from the chicken that you baked)

1 Green Bell Pepper cut into pieces

3 cloves of Garlic crushed

1 Onion diced

2 Tablespoons Capers

Salt and Pepper to taste

Crushed Red Pepper

Parmesan Cheese

In a large skillet brown garlic and remove when slightly brown, set aside.  Saute cauliflower first, since this will take slightly longer than the bell pepper and onion which you will want to saute just until slightly tender (do not over cook) Shred  the chicken and add to the mixture along with the capers and chicken broth.  Add salt and pepper to taste but be aware of the fact that the capers will be salty due to the brine that they are in, so you might want to go light on the salt at first.   Meanwhile  you will be preparing the pasta according to package directions…I used small shells for this recipe,  when the pasta is cooked, drain and add to the vegetable mixture, sprinkle with grated cheese.   This meal took about 20 minutes to prepare, it really is Low in Calories, Quick and Easy and Delicious!  The Chicken Breast that I used was from the Baked Chicken that I infused with the Lemon and Onion inside the cavity.  If you try this one you will not be disappointed!

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