Crunchy Pasta with chicken and Arrabbiata sauce

Cut off the end of the lettuce, halve lengthwise, then coarsely chop. Mince thegarlic. Cut cauliflower florets into even, bite-sized pieces.

Place the cauliflower florets on a prepared baking sheet. Drizzle with 2 teaspoons of the olive oil and season with a pinch of salt and pepper. Roast for 12 minutes or until almost tender. Remove from oven, sprinkle with half the parmesan, and roast for 7 more minutes, or until cheese browns lightly.

Cut chicken breasts fillets into strips, place a little oil into hot Pan and fry chicken strips until brown. Add salt and pepper for seasoning.

Add Pasta Polana Penne to boiling water and cook for 10 to 12 minutes or until al dente. Before draining, reserve half a cup of pasta cooking water for the sauce. Drain Pasta Polana Penne in colander, being sure to drain as thoroughly as possible. While in colander, drizzle and toss the Pasta Polana Penne with 2 teaspoons ofolive oil to keep it from sticking. Return the pot to stove (no need to wipe clean).

To make the Arrabiata sauce, heat 1 teaspoon of olive oil over medium-high heat in the same pot you used to cook the pasta. Add remaining garlic and red pepper and cook for 20 seconds until fragrant. Add Italian seasoning and tomato paste and cook for 1 more minute. Add crushed tomatoes and reserved pasta water, bring to a simmer, and cook for 5 to 8 minutes until thickened slightly. Set aside and keep warm.

Heat 2 teaspoons of olive oil in a large non-stick pan over medium-high heat until oil is hot and simmering. Working in batches, add a single layer of the Pasta Polana Penne to pan. Allow to cook undisturbed for 3 to 4 minutes. Not moving the Pasta Polana Penne around allows it to brown and develop a highly desirable crispness. After underside has browned, stir gently and cook for 3 more minutes, stirring occasionally.

Place some Arrabiata sauce (from Step 5) on bottom of plate. Top with pan-fried Pasta Polana Penne and roasted cauliflower and chicken. Top with one more spoonful of sauce and remaining Parmesan. Toss romaine lettuce with Caesar dressing (from Step 3) and serve salad on the side.