A healthier version of chicken Alfredo that is dairy-free and gluten-free, using tahini mac sauce, brown rice penne pasta, sautéed chicken, and lots of spinach. Simple and made with pantry staples, this meal tastes like the real deal.
1: Blend tahini, unsweetened almond milk, olive oil, nutritional yeast, juice of lemons, garlic, salt, and pepper until smooth.
2: Heat the leftover tahini mac sauce gently on stovetop with a splash of veggie broth to reheat if needed.
3: Cook brown rice penne pasta according to package instructions.
4: Sauté chicken until cooked through.
5: Add spinach to the sautéed chicken until wilted.
6: Combine the pasta with the tahini sauce and add reserved pasta water as needed to thin.
7: Serve the chicken and spinach on top of the pasta.
