NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice penne

0.5 cup Cauliflower florets

1 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

0.25 cup Unsweetened almond milk

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  While the pasta cooks, steam the cauliflower florets until they are very tender, approximately 6 to 8 minutes.

• 3

  In a high-speed blender, combine the steamed cauliflower, unsweetened almond milk, nutritional yeast, and minced garlic, blending until the mixture is completely smooth and velvety.

• 4

  Season the chicken breast strips with sea salt and black pepper.

• 5

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

• 6

  Reduce the heat to low, then add the cooked pasta and the cauliflower cream sauce to the skillet with the chicken.

• 7

  Toss everything together until the pasta is well-coated and the sauce is heated through.

• 8

  Garnish with chopped fresh parsley and serve immediately.