Now that I’m not on a cleanse, I get to have cheat days (which are AWESOME) but I am still trying to stay healthy and work towards bettering myself, my health and my fitness.

I was feeling the need for penne vodka the other day but I know that too many cheat days = results hinderance; I decided to satisfy this creamy pasta craving by throwing together this super quick and easy recipe.

What you’ll need for 4 Servings:

Olive Oil

2 Chicken Breasts diced

1 Jar of Organic Spaghetti Sauce

2 Tablespoons Minced Garlic

1/2 Pound of Spinach Pasta

5 White Mushrooms Diced

1/4 Minced Onion

1 Cup Almond Milk

1 TBSP Garlic Hummus

1 tsp Sea Salt

2 tsp black pepper

First, in a pan with your stove on high, pour a couple of drizzles of olive oil with 1 tablespoon of garlic. When hot, add the chicken breast and season with salt and pepper.

When the chicken is browned, transfer it to another bowl.

Add more olive oil to your pan, add the other tablespoon of garlic, the mushrooms and the onion, season with salt and pepper.

When the veggies are cooked, add the chicken back to the sauce pan, stir, and add the jar of spaghetti sauce.

When heated all the way through, reduce to medium heat, add the hummus and almond milk; stir. This will make it creamy.

Let it simmer on low for 20 minutes.

While simmering, prepare your noodles, in a pot with 1 tsp of olive oil and some salt, bring to a boil.

When there’s a rolling boil, add your pasta and cook for 6 to 7 minutes or until al dente.

When your pasta is cooked, completely drain and add to the pan with the sauce.

Your pasta is now ready to eat! I ate a bowl and saved the rest for lunch!

Enjoy!

#SpenceDoesHealthyPasta