1. Season both sides of the chicken with salt and pepper. In a large frying pan, over medium heat, add olive oil and fry each side of the chicken breasts for about 5 minutes until golden brown on each side. The chicken should be about 80% cooked through. Remove from heat and set aside temporarily.
2. In the fry pan add olive oil with the leeks, cauliflower, and garlic. Cook until you can just pierce the cauliflower with a fork.
3. Bring a large pot of salted water to a boil. Add the linguine noodles and cook until el dente.
4. In the large fry pan, add in the chicken bone broth, milk, butter, and Italian seasoning. Continue to cook over medium heat until you can easily mash the cauliflower with a fork, about 3-4 minutes Transfer the ingredients in the pan to a blender (careful not to burn yourself). Pulse blend until it creates a creamy cauliflower sauce.
5. Add the chicken back to the pan with the sauce and the peas. Cover and let cook until the chicken reaches an internal temperature of 165 degrees F.
6. Add in the linguine to the dish and combine well.