Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 2
So many flavors in this pasta dish!
3/4 c. quinoa pasta
1 c. broccoli
1 tbsp. avocado oil
2 clove garlic
1/2 lbs. chicken breast
sea salt & black pepper to taste
2 tbsp. basil pesto
2 tbsp. parmesan cheese
2 tbsp. almond milk
Cook pasta according to directions on package. With 1 minute left in cook time, add the broccoli florets to the pot. When pasta (and broccoli) is done cooking, drain, and set aside.
Meanwhile, heat avocado oil in a skillet over medium heat. Add minced garlic, and sauté for about 30 seconds. Add chicken (cut into bite-sized pieces) to the skillet, and season with sea salt and pepper. Cook chicken for 5-7 minutes, turning as needed, until all pieces are browned.
Add pesto, grated parmesan cheese, and almond milk to the skillet with the chicken. Let simmer for 2-3 minutes. Add cooked pasta and broccoli to the skillet, and stir it all up. Cook for another 2-3 minutes. Serve warm, and enjoy!
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