Creamy Havarti Cauliflower Chicken and Red Peppers

1 serving Chicken breast (2; skinless, boneless 1 lb/450g)
7 tbsp Coconut Flour
2-3 tbsp Extra Virgin Olive Oil
1 serving 1 jar roasted red peppers, drained and chopped
24 oz Cauliflower Steam Bag Kroger 12oz
3 serving Land O Lakes, Salted Whipped Butter, 1 Tbsp
3 cup Silk cashew milk unsweetened
6 serving Cheese, Dofino Creamy Havarti Deli-Slices (1 slice)
1 tbsp Basil
1 tbsp Parsley, dried
.5 tsp Dill weed, dried
.5 tsp Kosher Salt
.5 tsp Pepper, black
1 tsp Onion powder

Less liquid for creamier dish

1.Cut chicken breast into 1" cubes and dredge chicken pieces in 1/4 c flour seasoned with a dash of salt, pepper and garlic powder until lightly coated.
2. Heat 2-3 tablespoons of olive oil in large skillet over medium high heat. When oil is hot, sauce the chicken until they are nicely Browne and cooked through. Remove chicken from pan and keep warm.
3. Add roasted red pepper chunks to pan and saute for a few minutes until heated through. Remove from pan and add peppers to chicken. Cover with foil and set aside.
4. In large skillet, melt butter. When butter is foamy, whisk in 3 tbs of flour and onion powder. Cook to create a paste. SLOWLY stir in 2-3 cups milk until creamy. Whisk vigorously to eliminate clumps of the paste. When the mixture is smooth and bubbly, remove and reduce heat to low.
5. Begin to steam Cauliflower to package directions.
6. While cauliflower cooks, slowly stir in havarti cheese, salt and pepper. DO NOT add cheese too quickly or sauce may become gritty. Once all cheese is melted, stir in basil, parsley and dill and drained cauliflower.
7. Stir in Chicken and roasted red peppers and serve immediately.

Serving Size: 8-1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LTLMRMD.