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My healthy version of this typically gargantuan restaurant meal.

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Bake 2 Blue Goose chicken strips in the oven, and boil 2 cups healthy pasta (I used Eden organic vegetable spirals – just check for high fibre and/or protein) along with 4 spears broccoli. Remove broccoli w fork when it’s semi-cooked, and put aside to cool. Grate 1 serving marble cheese and slightly less parmesan cheese. Drain pasta and put back in pot to reheat w 1 cup (ish) low-sodium tomato sauce and the broccoli, chopped up first. When chicken strips are a couple minutes from done, remove briefly to cover with most of the cheese, and finish baking like that. Serve all together as shown, with a sprinkle of leftover cheese and fresh parsley. (Only use HALF the pasta/broccoli/sauce mix, save the rest for leftovers.) Mmhmm.

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