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 b├ęchamel 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.