Roasted Butternut & Arugula Pasta [gluten-free, dairy-free]

This tasty pasta bowl incorporates fresh flavors like sweet butternut squash, peppery arugula, tangy vidalia onion and buttery avocado. It is totally free of gluten and dairy, made with brown rice noodles. For this recipe, I prefer to use Tinkyada brand Fusilli style brown rice noodles. It's one of my weeknight go-to meals, since it's super easy to toss together. My husband likes topping it with hot sauce for an extra kick. Enjoy!

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Roasted Butternut & Arugula Pasta [gluten-free, dairy-free]

• 1 package (16 oz) gluten free noodles (I use Tibkyada brand Fusilli style brown rice noodles)

• 1 package (1 lb) ground chicken

• 1 medium vedalia onion, cut into thin slices

• 4 tablespoons extra virgin olive oil

• 1 teaspoon Himilayan salt

• 1/2 teaspoon black pepper

• 1/4 tsp celery salt

• 1 butternut squash, cut into small cubes

• 1 avocado, cut into small cubes

• 2 - 3 handfuls fresh arugula

1. Preheat oven to 375°F.

2. In a large glass baking dish, spread out the butternut squash cubes into a single layer and coat with 2 tablespoons of extra virgin olive oil. Sprinkle with salt. Bake for 45 minutes, until squash is soft and caramelized. (If you are running short on time, you can steam the squash cubes in about 15 minutes instead of roasting them)

3. Meanwhile, cook the noodles according to instructions on package, adding salt to the water before boiling.

4. In a large stir-fry pan, sautee chicken, onion slices, salt, pepper and celery salt with 2 tablespoons of extra virgin olive oil until the onions are soft and the chicken is cooked through. Remove from heat and stir in arugula.

5. Transfer the noodles to a large serving bowl. Add the chicken stir-fry mixture and roasted butternut squash. Top with diced avocado.