Almond Milk Chicken Alfredo with Mushrooms and Peppers

1.Cook the pasta according to package instructions until al dente. Drain and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the minced garlic, sliced mushrooms, and bell peppers. Sauté for about 5 minutes until the vegetables are tender.

4.Pour in the almond milk and bring to a simmer. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Adjust seasoning with salt and pepper as needed.

5.Add the cooked pasta and chicken back into the skillet, tossing everything together until well coated in the sauce. Cook for an additional 2-3 minutes to heat through.

6.Serve hot, garnished with fresh parsley.