INGREDIENTS:
- 1 butternut squash (cubed)
- 2 cups spinach
- 3 cups cooked chicken (cubed)
- 2 cups heavy cream
- 1 1/2 cup of shredded parmesan cheese
- 2 tsp minced garlic
- 24oz organic pasta
- salt and pepper
- italian seasoning
- avocado oil
- 8Tbsp butter
INSTRUCTIONS:
- Pull chicken out of the fridge and season with salt and pepper. Set aside for 15 minutes.
- Preheat oven to 350°
- On a sheet pan place cubed butternut squash with avocado oil, salt, pepper, and italian season. Cook in the oven for 30 minutes.
- Fill a pot of water and place on the burner to bring to a boil.
- In a large pan on medium heat add the avocado oil.
- Add chicken to the pan with the avocado oil and cook it all the way through.
- Add pasta to the boiling water and cook till tender. Drain and keep 1 cup of pasta water.
- Once the chicken is cooked, take out of the pan and set to the side.
- Place pan back on the burner and add minced garlic and butter until melted.
- Whisk in the heavy cream and let simmer for 8 minutes.
- Add parmesan cheese slowly and turn burner off.
- In a large pot, put penne pasta, butternut squash, chicken, spinach.
- Pour alfredo sauce in pot and mix until there is an even consistency. If it is too thick slowly add the pasta water.
- Serve.