NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup unsweetened almond milk

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the whole wheat pasta according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast on both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium heat and sear the chicken until golden brown and cooked through, then remove from the pan and let it rest.

• 4

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 5

  Whisk the arrowroot powder into the almond milk until smooth, then pour the mixture into the skillet, stirring constantly as it begins to thicken.

• 6

  Stir in the grated parmesan cheese and fresh baby spinach, allowing the cheese to melt and the greens to wilt into the sauce.

• 7

  Slice the rested chicken into thin strips.

• 8

  Drain the pasta and toss it into the skillet with the creamy sauce and chicken, garnishing with fresh chopped parsley before serving.