From Autumn Calabrese’s Fixate Cookbook
4 oz whole wheat penne noodles
4 tsb grassfed butter
4 tsp whole wheat flour
1 1/2 cup unsweetened almond milk
1 1/4 cup freshly grated extra sharp cheddar cheese
3 cups cooked chicken breasts (boneless & skinless)
3 cup cooked broccoli florets, steamed and chopped
1. Cook noodles according to package
2. Melt grassfed butter in saucepan, add flour & cook for 1 min until brown, whisking constantly
3. Whisk in almond milk, - stir 1-2 min until mix thickens and there are no clumps.
4. Reduce to low heat and add cheese, cook 2-3 min until melted
5. Add chicken, broccoli for 1 min stirring constantly. Season with sea salt and black pepper
6. DEVOUR! YUM!!