NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

0.5 cup butternut squash puree

2 tbsp full-fat coconut milk

1 tbsp nutritional yeast

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh sage

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.

• 5

  In the same skillet over low heat, whisk together the butternut squash puree, coconut milk, nutritional yeast, and chopped fresh sage.

• 6

  Stir the sauce until it is warm and creamy, adding a tablespoon of pasta water if needed to reach your desired consistency.

• 7

  Toss the cooked pasta into the sauce until thoroughly coated, then top with the sliced seared chicken and serve immediately.