Chicken and farmer’s market veggies are seasoned and grilled and then tossed with gluten free penne. All of this is mixed with an almond milk béchamel sauce dotted with parmesan and sun dried tomatoes.
The side salad is a spinach salad with torn mozzarella balls, pistachios, blueberries (or blackberries) and homemade pickled onions dressed in a balsamic dressing.
To serve: uncover and bake the pasta at 350-375 for approx 20 minutes until warmed through. It may take longer if right out the fridge. toss the dressing with the salad and enjoy.