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What you'll be getting:
Chicken Florentine

Per Serving:
5 oz chicken breasts (thin sliced, topped with salt and pepper)
125 g veggies (zucchini, kale, onion)
4 oz fresh pasta
3/4 c sauce (chickpeas, dijon powder, white wine powder/ non-alcoholic, thyme,
fines herbes, shallots, onions, garlic, nutritional yeast, salt, pepper, oil, spinach)
1 t oil

Equipment needed:
1 pot of water for pasta, 1 pan large enough for all the ingredients

Start boiling a pot of water for the pasta. You will want to add salt to this water. While you are waiting for the water to boil, start heating up the other pan. When hot, add the oil and chicken. Sear for 2 minutes on each side. These are thin cuts and will cook quickly at a high temperature.

After you remove the chicken, add the veggies to the pan. Place a lid on the pan to speed up the cooking process.

As you are waiting for the pasta to cook, slice up the chicken and add it back to the veggies. Lower the temperature setting to low.

After the chicken has cooked for 2 minutes on each side, pull it from the pan and let it rest on a cutting board.

When your veggies are tender, and if the water is at a full boil, add the pasta to the water. For regular pasta it will only take 3 minutes to cook, for gf pasta it's 30 seconds to a minute. Because the gf pasta is not frozen it cooks very quickly.

When your pasta is finished, add it to the veggie and chicken mixture. You can also add the sauce at this time. Turn off the heat and mix everything together.

Once everything has been mixed together you can plate it up. From start to finish this dinner takes roughly 10 minutes. Enjoy!

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