Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cup + 1 tablespoon Swanson Natural Goodness Chicken Broth
  • pinch of saffron
  • 2 tablespoons ghee or olive oil (see Note 1)
  • 1/2 white or yellow onion (chopped, about 1 cup)
  • 1-2 cloves garlic (minced)
  • 1 medium head cauliflower (grated or riced, about 5-6 cups)
  • 1/2 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 1 tablespoon tapioca starch
  • 1-1 1/2 teaspoon salt
  • A Squeeze of fresh lemon
  • 2 cans Valley Fresh Organic Chicken Breast (drained)
  • 1 cup Green Giant Cut Spears Asparagus (drained from a 14.5-ounce can)

Instruction

  • In a small saucepan, heat chicken broth over medium heat until hot. Do not let boil but keep the broth warm.
  • Place a pinch of saffron threads in a small bowl; pour 1 tablespoon hot chicken broth over and set aside.
  • Heat ghee or olive oil in a large skillet over medium heat. Add onion and cook, stirring regularly, until softened, about 5 minutes. Add garlic and cook, stirring constantly, about 30-60 seconds or until fragrant.
  • Add cauliflower rice to skillet and cook until softening; ladle 1/4 cup of hot chicken broth over to prevent sticking or drying out. Continue cooking until cauliflower rice is cooked through and tender, adding another 1/4 cup of chicken broth if necessary.
  • Meanwhile, combine 1 cup warm chicken broth with cashews and nutritional yeast in a blender. Blend until completely smooth. Pour out any remaining broth in a saucepan then transfer cashew-broth mixture to pan. Place over medium heat and sprinkle tapioca starch over. Whisk until combined, then continue cooking, whisking constantly until just thickened.
  • When cauliflower is cooked, add cashew-broth mixture and saffron-broth mixture to cauliflower rice. Stir to coat and season with plenty of salt, to taste, and a squeeze of fresh lemon juice. Stir in drained chicken breast pieces; stir until combined. Fold in asparagus pieces and serve. Garnish with chopped parsley if desired.