I wanted to try an anti-inflammatory version of one of our favorites. The cauliflower rice sub works perfectly here you don't even miss the pasta. Serves 2.

INGREDIENTS:

4 chicken breasts, cubed
1 shallot, chopped
1 garlic clove, chopped
10-12oz bag cauliflower rice
1 Tbsp olive oil
1 Tbsp onion powder
1 Tbsp garlic powder
JF Spicy Salt, to taste
½ cup dry, white wine
½ cup organic, low sodium tomato sauce
Plant-based mozzarella cheese, shredded 
Plant-based parmesan cheese, shredded
Italian parsley, chiffonade

PROCESS:

In a stovetop pan over medium heat, add olive oil, chopped shallots and chicken until softened. Once softened, add garlic and mix until cooked through. Dry season with JF Spicy Salt, onion and garlic powder. Add white wine to deglaze the pan. Stir thoroughly. 

In a separate stovetop pan, add cauliflower rice. Mix in white wine for extra flavor and cook until golden. Layer cauliflower rice, chicken, your sauce and melted cheese of choice. Garnish with a fine chiffonade of Italian parsley.