Cook macaroni according to instructions given, then set aside. Using chickpea pasta added over 70g protein.
Season chicken pieces with sea salt & pepper.
Set a skillet on high heat, and once hot spray with oil then add the chicken. Cook for 3 – 5 minutes until the outside is seared, and then remove from the skillet.
Reduce the heat in the skillet to medium, then add olive oil and garlic. Cook the onions until they turn brown and be careful not to burn the garlic, about 2 minutes.
Add the seasonings and cook for 1 minute.
Then pour in almond milk and add HALF of the cheese. Immediately begin to stir so the cheese doesn’t clump and melts evenly. NOTE: if the sauce is too thin, add 1 tablespoon of arrowroot mixed with water. Stir quickly so the starch doesn’t clump. The sauce should thicken.
Fold in the tomato, pasta and chicken and reduce the heat to medium-low. Once mixed add raw spinach and continue gently folding until the spinach wilts. To help the spinach wilt, cover the skillet on LOW for 3 minutes.
Season to taste with sea salt & pepper, then sprinkle remaining cheese on top. Cover and allow the heat to melt the cheese on top.