Harvest Chicken and Vegetable Pasta Bake

1Preparing the Chicken 1. In a bowl, mix the egg (1), peanut butter (1 tbsp), sliced almonds, salt (½ tsp), and pepper (½ tsp) to create the chicken marinade. 2. Marinate the chicken breast (1) in the mixture for 30 minutes.

2Cooking the Chicken 1. In a pan, cook the marinated chicken breast (1) until fully cooked. 2. Shred the cooked chicken into small pieces and set aside.

3Preparing the Pasta (8 oz) and Vegetables 1. Cook the pasta (8 oz) according to package instructions until al dente. Drain and set aside. 2. In a separate pan, sauté the onions, garlic, and ginger until fragrant. 3. Add the carrots, sweet potatoes (1 cup), spinach, dates, raisins (¼ cup), almonds, walnuts, tomatoes, and apples. Cook until vegetables are tender.

4Assembling the Pasta (8 oz) Bake 1. Preheat the oven to 350°F (175°C). 2. In a baking dish, layer the cooked pasta (8 oz) and vegetable mixture. 3. Add the shredded chicken on top. 4. Sprinkle grated cheese, breadcrumbs (¼ cup), and the spinach-almond mixture over the top.

5Baking the Pasta (8 oz) Bake 1. Cover the baking dish with foil and bake for 20 minutes. 2. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.