NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 tbsp Parmesan Cheese

5 spears Asparagus

2 cloves Garlic

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Line a baking sheet with parchment paper.

• 2

  Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked and lightly golden. Remove from the skillet and set aside.

• 3

  Bring a pot of water to a boil, add the whole wheat pasta, and cook according to package directions until al dente. Drain and set aside.

• 4

  Meanwhile, trim the tough ends off the asparagus and place them on the baking sheet. Drizzle a pinch of olive oil, season with salt and pepper, and roast in the preheated oven for 10-12 minutes until tender.

• 5

  In the same skillet used for chicken, add minced garlic and sauté for about 30 seconds until fragrant. Lower the heat and add the unsweetened almond milk and Parmesan cheese. Stir continuously until the sauce begins to thicken.

• 6

  Slice the chicken breast and combine with the pasta. Pour the creamy garlic Parmesan sauce over and gently toss to coat.

• 7

  Plate the pasta and chicken mixture alongside the roasted asparagus. Serve warm and enjoy your balanced, flavorful meal.