Kicking off the week with this BALSAMIC CHICKEN and CREAMY SUMMER CARROT TOMATO …


Kicking off the week with this BALSAMIC CHICKEN and CREAMY SUMMER CARROT TOMATO PASTA! This sauce is so yummy!!! Creamy, savory, a tad bit sweet and full of veggies. Happy Monday loves! It’s a bit of a struggle today getting back to work but slowly making progress 🙃 Anyone else go away last week? I’m back in the kitchen full swing and that does feel good…as much as going away is nice, I miss cooking. I made this new sauce using @bertolli_us olive oil, which is my favorite. I love olive oil! Did you know that the type of soil used for your olives will impact the flavour and quality of your oil? Well, Bertolli ensures that their soil has the perfect amount of water to protect the soil’s moisture under the sun! As a result, the farmers are able to consistently produce the highest-quality extra virgin olive oil. This sauce takes just a few simple steps and it’s just as good cold as it is warm. I hope you all have an amazing start to the week!

Deets: Chicken breast salted and peppered and pat dry, (I let it sit in fridge for about 30 mins before cooking because it dries out the outside and the inside gets juicy!) then drizzled with balsamic reduction and seared on low in cast iron in olive oil for about 9 minutes before flipping for about 6 more minutes (depends on thickness). Pasta: brown rice pasta in this sauce. Sauce: 3 large carrots steamed, 1/2 cup roasted tomatoes, 1/4 cup tomato paste, 1/4 cup @bertolli_us olive oil, 1 tablespoon almond milk yogurt, 1/2 tablespoon balsamic, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, 1/2 teaspoon onion powder. Blend until smooth. Top with dairy free cheese, tomatoes and parsley. •

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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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