Loaded Alfredo

2, 16 oz packages of penne pasta (organic or sourced from Italy)

• Boil water, add salt, and cook to desired tenderness

For the chicken:

• 6 lbs chicken breast, cut smaller and seasoned with garlic powder and salt
• bake at 425 degrees for 25 mins

For the veggies:

I drizzle all the veggies with avocado oil and salt and pepper

• Broccoli, at 425 degrees for about 12-15 mins
• 3-4 packages of frozen butternut squash (from Aldi, organic) roast with the chicken (drizzled with some honey is also yummy)
• 3-4 clamshells of organic cherry or grape tomatoes, roast with the chicken

For the alfredo:

• 2 sticks of butter
• 4 cups heavy cream
• 4 T. chopped fresh sage
• 1 c. grated parmesan cheese
• 2 t. salt
• 1 t. pepper
• 2 T. dried parsley
• 1/4 c. brown sugar

1. Melt the butter in a large skillet on medium heat. Continue to cook the butter until it browns (5-8 minutes).
2. Add the cream and sage and bring to a simmer.
3. Add the parmesan, salt, pepper, and parsley.  Simmer until the cheese is melted.