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Creamy Chicken, Parmesan & Spinach Pasta
In this Florentine-style dish, al-dente bowtie pasta (or farfalle, if you’re feeling fancy) is coated in an ultra creamy sauce built from sautéed garlic, onion, and a generous heap of melty parmesan cheese. It’s layered with leafy spinach and crowned with golden-seared chicken breasts, bringing a warming balance of comfort and sophistication.
Nutritional facts
Protein
59g
Carbs
83g
Calories
970
Fat
48g
Ingredients
Elbow Pasta, Canola and Olive Oil Blend, All Purpose Flour, Butter, Spinach, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Parmesan Cheese, Vegetable Seasoning, Crushed Red Pepper, Basil, Chicken Breast, Whole Milk, Italian Herb Seasoning, Parmesan Cheese
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About Angelia Cole
Chef Angelia Cole has been working in the food industry for over 17 years, holding a number of roles including as an executive chef, private chef, baker, and business owner. Chef Angelia graduated from the Art Institute of Seattle, and has plans to earn a degree in Holistic Nutrition. From cooking for the Jacksonville State Football team to hotels, weddings, and corporate events, Chef Angelia has seemingly done it all.
Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia. Chef Angelia is joining the CookUnity platform with an exciting menu taking inspiration from multiple culinary traditions, with a focus on plant-based flavor profiles and technique.
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