NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked whole wheat penne

1 tbsp grass-fed butter

2 cloves garlic

0.5 cup unsweetened almond milk

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into bite-sized strips and season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-7 minutes.

• 3

  Remove the chicken from the pan and set aside on a plate.

• 4

  In the same skillet, reduce heat to medium and melt the grass-fed butter.

• 5

  Add the minced garlic to the butter and sauté for 1 minute until fragrant but not browned.

• 6

  Slowly pour in the unsweetened almond milk, whisking constantly to combine with the garlic butter.

• 7

  Simmer the sauce gently for 3-4 minutes until it begins to thicken slightly.

• 8

  Stir in the grated parmesan cheese until melted and the sauce is smooth.

• 9

  Add the cooked whole wheat penne and the cooked chicken back into the skillet, tossing well to coat every piece in the creamy sauce.

• 10

  Garnish with freshly chopped parsley before serving warm.