NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (Dry)

1 cup Cauliflower

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 clove Garlic

Pinch of Salt

Dash of Black Pepper

PREPARATION

• 1

  Preheat your oven to 375°F. Season the chicken breast with a pinch of salt and black pepper.

• 2

  Sear the chicken in a skillet with olive oil over medium-high heat, about 2 minutes per side, until lightly golden. Transfer to the oven and bake for an additional 10-12 minutes until cooked through.

• 3

  Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 4

  Steam or boil the cauliflower until tender, about 8-10 minutes. Drain well.

• 5

  In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, a pinch of salt, and a dash of black pepper. Blend until smooth, creating a creamy sauce.

• 6

  In a large pan over medium heat, combine the blended sauce and gently warm it up. Add the cooked pasta and toss to coat evenly.

• 7

  Slice the baked chicken breast into strips and arrange on top of the pasta. Drizzle any remaining sauce over the chicken.

• 8

  Finish with an extra dash of black pepper if desired and serve immediately.