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