In a skillet, sauté the cubed cage-free organic chicken in a drizzle of olive oil until golden and fully cooked.
Add the quartered Yukon Gold potatoes to the skillet and cook until tender and slightly golden.
Toss in the halved cherry tomatoes and 1 cup of your favorite pesto, seasoned with a pinch of salt, pepper, and garlic powder.
Mix everything together and let the flavors meld at a light simmer.
Add the cooked cauliflower pasta to the skillet—the gluten-free star of this show!
Toss everything together, ensuring every bit is coated in the mouthwatering pesto goodness!
If desired, sprinkle some parmesan cheese on top for an extra savory touch. Serve immediately, and enjoy!
