Creamy Pasta and Chicken

Ingredients
16 oz. brown rice pasta shells (i.e. Tinkyada)
3 thin sliced chicken breasts, organic (about 1/2 pound)
1 cup almond milk, unsweetened
3/4 cup chicken broth
2 T potato starch
1/4 cup crumbled goat cheese or fresh Parmesan cheese (optional)
3/4 t. salt
1/4 t. pepper
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. celery salt
1 t. dried parsley
1 cup green peas (thawed if frozen)

Directions
Cook pasta shells according to package directions.

While the pasta is cooking, brown chicken in skillet.  Spray skillet with cooking spray. Sprinkle chicken with salt and pepper and cook for 4 minutes on each side on medium-high heat. Remove chicken from skillet and reserve drippings.

Whisk together almond milk, chicken broth, and potato starch. Stir in cheese, if using. (Note: Goat cheese is known to be easier to digest than cheese made from cow's milk.) Add to chicken drippings in skillet and bring to a boil, stirring constantly, for two minutes. Remove from heat and add seasonings.

Cut chicken into bite-sized pieces and add to cooked pasta. Add peas. Toss all with cream sauce until well-coated. Garnish with fresh parsley and serve. Makes 6-8 servings.