Low-fat Chicken Broccoli Casserole

• 1 head (medium) Cauliflower, Coarsely Chopped
• 4 cups Raw Broccoli Florets
• 5- 1/2 ounces, weight Dry Pasta Shells
• 1 pound Chicken Tenderloins
• 3 teaspoons Garlic Powder, Divided
• 1- 1/4 teaspoon Coarsely Ground Garlic Salt, Divided
• 1 whole Lemon, Juiced
• 1- 1/2 cup 2% Milk
• 18 teaspoons Cayenne Pepper
• 1/4 teaspoons Fresh Ground Pepper, to taste
• 1- 1/2 cup Finely Shredded Colby Cheese, Divided

1. In a large pot, boil cauliflower in salted water until soft.
2. As cauliflower boils, steam broccoli florets until al dente.
3. You dont want the broccoli too soft at this point.
4. In a medium pot, begin boiling pasta in salted water until al dente.
5. The noodles should still be slightly chewy.
6. As the vegetables boil and steam, take out a medium pan, lightly grease with cooking spray, and begin heating on a medium heat.
7. Place chicken tenderloins in pan, sprinkle with 1 teaspoon garlic powder, 1/4 teaspoon coarsely ground garlic salt, and lemon juice.
8. Cover and allow chicken to cook in lemon juice, flipping after 5 minutes, until no longer pink in the center.
9. Remove from heat and cut into bite-sized pieces.
10. Set aside.
11. Drain boiled cauliflower and place in a large food processor.
12. Add milk and blend until smooth.
13. Add remaining 2 teaspoons garlic powder, 1 teaspoon coarsely ground garlic salt, cayenne, black pepper, and 1/2 cup of shredded cheese.
14. Blend well.
15. In a large bowl, combine chicken pieces, broccoli, pasta shells, and cauliflower sauce.
16. Mix well.
17. Pour into greased 9x13 pan.
18. Sprinkle remaining cheese and bake uncovered for 20 minutes or until bubbling.
19. Remove from oven and allow to cool for 10 minutes before serving.

head, broccoli florets, chicken, garlic, garlic salt, lemon, milk, cayenne pepper, fresh ground pepper, colby cheese

Taken from tastykitchen.com/recipes/main-courses/low-fat-chicken-broccoli-casserole/ (may not work)