Classic pasta rosé got a hearty, clean update in this twist on an Italian American classic. Cauliflower cavatappi is layered with herby, garlic chicken and a rich and creamy rosé-style sauce (made with crushed tomatoes, basil, cream cheese, Parmesan, and a splash of chardonnay), then showered with mozzarella. As if that weren’t enough, there’s a side of chili-garlic broccoli to balance the rich and creamy main.

Ingredients: Chicken breast • Broccoli • Cauliflower cavatappi (water, cauliflower powder, potato starch, tapioca starch, whole egg, egg white, xanthan gum, konjac, salt) • Concentrated tomatoes (vine-ripened fresh tomatoes, salt, naturally derived citric acid) • Milk • Chardonnay wine (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, lipase, cellulose, natamycin) • Minced garlic (water, dehydrated garlic, citric acid) • Cream cheese (milk ingredients, bacterial culture, salt, guar gum, locust bean gum) • Spanish onion • Roasted garlic (garlic, olive oil) • Mozzarella cheese (pasteurized partly skimmed milk, modified milk ingredients, bacterial culture, salt, calcium chloride, microbial enzyme, cellulose, natamycin) • Olive oil • Basil • Garlic powder • Onion powder • Sea salt • Crushed red pepper flakes • Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil) • Parsley.