NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

0.5 cup Dry whole wheat elbow pasta

1 cup Fresh baby spinach

1 oz Sharp cheddar cheese

1 tbsp Grated parmesan cheese

0.25 cup Unsweetened almond milk

1 tsp Arrowroot powder

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season them evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat, add the chicken pieces, and sauté until they are golden brown and cooked through.

• 4

  In a small bowl, whisk the unsweetened almond milk and arrowroot powder together until the mixture is completely smooth with no clumps.

• 5

  Reduce the skillet heat to low, pour in the milk mixture, and stir in the shredded cheddar and parmesan until the sauce becomes thick and glossy.

• 6

  Add the cooked pasta and fresh baby spinach to the skillet, tossing gently for one minute until the spinach is wilted and every noodle is perfectly coated.