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Boil water for the pasta and cook the Barilla Whole Grain pasta
according to the directions on the box.
Cook the chicken and the asparagus.
Meanwhile clean the cauliflower head from the green leaves, and
chop it into pieces. In a medium sized saucepan, boil the broth and
cook the cauliflower pieces for 7-8 minutes or until soft.
Saute the garlic in the butter on low until it is soft.
In a blender, add the cauliflower, one cup of broth, the garlic, soy
milk, and pepper. Puree and blend until smooth.
Mix together the pasta, chicken, and asparagus. Serve with the
alfredo sauce. Add additional pepper and parsley on top, if desired.
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