Pasta with White Sauce

Ingredients (serving for four):

- 1 lb chicken breast, sliced

- 1 tsp ginger, minced

- 2 cloves garlic, minced

- 4 tbsp extra virgin olive oil

- 1 green bell pepper, sliced

- 2 cups fresh baby spinach

- 4 cups of gluten-free pasta

- 4 tsp salt

Sauce Ingredients:

- 2 cup milk (or lactose-free milk)

- 2 tbsp gluten-free corn starch

- 2 tsp margarine

- 1/2 cup water

- 1 tsp salt

Preparation:

- Marinate chicken with ginger, 1 tsp garlic, and salt.

- Boil water in a pot on high heat. Add pasta and 2 tsp salt. Boil for 7 minutes without lid until pasta is soft.

- In a bowl, mix milk, corn starch, water, and salt until corn starch is completely dissolved in the liquid. In a small pot, heat margarine on medium heat. Pour the mixture into the pot and stir frequently.

- Heat 2 tbsp olive oil in a frying pan on medium-high heat. Saute chicken until cooked. Take chicken out and set aside.

- Heat the remaining oil in the same frying pan on medium-high heat. Add garlic and stir fry for 1 minute. Then add green pepper and 1 tsp salt and stir fry for another 2 minutes, until green pepper becomes soft. Add white sauce to the pan.

- When pasta is ready, drain water. Transfer pasta to serving plate. Spread the white sauce content on top of the pasta.