6 servings (1/2 cup each)
Ingredients:
1 pound ground chicken breast
2 medium carrots, diced
2 medium celery, diced
1/2 medium onion, diced
2 tsp minced garlic
1 tsp italian seasoning
1 bay leaf
14 oz crushed tomatoes
1/2 cup plain unsweetened almond milk
Directions:
Heat a large sprayed skillet to high. Add the ground chicken and cook until there is no pink, about 5-8 minutes.
Add the diced carrots, celery, onion and garlic. Cook until vegetables soften, another 5-8 minutes.
Add the Italian seasoning, bay leaf and crushed tomatoes. Heat up to a boil and then turn to a simmer.
Simmer for at least 30 minutes. Add the almond milk and continue cooking until heated through.
Remove the bay leave and serve.
Suggested Serving: Serve over pasta, veggie noodles or roasted squash.
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