Chicken Alfredo Bake

This classic recipe by @realfoodwithgratitude gets a healthy twist with Veggie Pasta that packs an entire serving of veggies in just 2oz!

Ingredients

1 box Ancient Harvest Veggie Pasta

3 tbsp Grass-Fed Butter

1 lb Chicken Breast

1-2 tbsp Oil of choice

4 garlic cloves, minced

3-4 tbsp flour (I used All-Purpose)

1/2 Sweet Onion, minced

1 tbsp Arrowroot Powder

3 cups Milk

½ tsp Oregano

½ tsp Marjoram

½ tsp Parsley

½ tsp Salt

¼ tsp Ground Black Pepper

1 cup Mozzarella Cheese

¼ cup grated Parmesan cheese

Preheat oven to 350 and oil an 8×8 baking dish
Cook pasta according to directions, al dente and set aside
Slice chicken breast into small pieces, season with salt and pepper and cook in well-oiled pan until cooked through, set aside.
Mince onion and garlic
Add butter to a pan on medium heat and let melt until bubbly and add in the onion and garlic, cook until fragrant and becoming translucent
Add in flour, 1 tbsp at a time, continuing to whisk until it starts to bubble
Slowly add in milk, 1 cup at a time, while continuing to whisk
Add in the tbsp of arrowroot powder and whisk until the mixture starts to thicken
Sprinkle in the spices and whisk together
Add in chicken and pasta and combine until fully coated
Spread the mixture into the dish and top with the mozzarella cheese
Bake for 10 minutes or until cheese melts. Optional: Broil for 2 minutes to get cheesy crispy
Remove from oven, top with parmesan cheese and serve immediately!

Servings: 2-3