Low-fat Chicken Broccoli Casserole

In a large pot, boil cauliflower in salted water until soft. As cauliflower boils, steam broccoli florets until al dente. You don’t want the broccoli too soft at this point.

In a medium pot, begin boiling pasta in salted water until al dente. The noodles should still be slightly chewy.

As the vegetables boil and steam, take out a medium pan, lightly grease with cooking spray, and begin heating on a medium heat. Place chicken tenderloins in pan, sprinkle with 1 teaspoon garlic powder, 1/4 teaspoon coarsely ground garlic salt, and lemon juice. Cover and allow chicken to cook in lemon juice, flipping after 5 minutes, until no longer pink in the center. Remove from heat and cut into bite-sized pieces. Set aside.

Drain boiled cauliflower and place in a large food processor. Add milk and blend until smooth. Add remaining 2 teaspoons garlic powder, 1 teaspoon coarsely ground garlic salt, cayenne, black pepper, and 1/2 cup of shredded cheese. Blend well.

In a large bowl, combine chicken pieces, broccoli, pasta shells, and cauliflower sauce. Mix well. Pour into greased 9×13 pan. Sprinkle remaining cheese and bake uncovered for 20 minutes or until bubbling. Remove from oven and allow to cool for 10 minutes before serving.