Chicken Parm

- published in 2017 from my previous blog -

Ingredients:

1 lb chicken, cut into tenders

2 fists full of spinach
1 c. onions, chopped
3-4 mushrooms, sliced (optional)
1/2 c. parmesan cheese

1 tbsp. extra virgin olive oil

3 c. liveGfree organic brown rice & quinoa noodles
6.7oz Priano Roso (Sun-Dried Tomato) Pesto Sauce (pictured)
Goya Sazonador Total

Directions: 

Preheat oven to 350 degrees. Cut chicken into tenders and season with Goya on both sides. Bake for 20-30 minutes. While chicken is cooking, bring a pot to boil for the noodles and prepare veggies. In a saute pan on medium-high heat, use extra virgin olive oil to saute chopped onions, whole-leaf spinach and sliced mushrooms. Add noodles into the boiling water while the veggies continue to cook. If timed right, everything should be cooked around the same time. Drain the noodles, add sun-dried tomato pesto and veggies into the large pot and mix thoroughly. Plate the pasta first and add chicken then top with parmesean cheese. If you want the cheese baked onto the chicken, add the parmesean cheese when there are 2 minutes left in the oven.


I serve according to the 21 Day Fix portion fix system to ensure I'm not overeating because I could eat ALL the pasta! 

Comment below if you try this recipe, I'd love to hear your thoughts! And if you want more information on the 21 Day Fix and the portion fix system email me!