Grain & Dairy Free Chicken Pot Pie Pasta

1. Boil and drain one box of Jovial Foods grain-free pasta. 
2. Separately, steam 2 cups of organic peas and 2 cups of organic sliced carrots. 
3. Season 1 cup of organic hormone & antibiotic-free chicken tender pieces with organic garlic powder, parsley, and pink Himalayan salt. 
4. Cook the seasoned chicken in an air fryer at 390° for 17 minutes, then cut into tiny bite-size pieces. 
5. Prepare the dairy-free cream sauce: In a bowl, combine one container of Forager Project dairy-free organic sour cream, half a cup of Miyoko's Kitchen dairy-free organic cream cheese, half a cup of organic bone broth, 1 tablespoon of organic garlic powder, 1 tablespoon of organic sage, half a tablespoon of organic oregano, and half a teaspoon of celery salt. Mix thoroughly with an immersion blender until smooth. 
6. In a baking dish, combine the boiled pasta, steamed peas, steamed carrots, and cut chicken pieces. Pour the dairy-free cream sauce over the pasta mixture and stir to combine. 
7. Cover the baking dish with tinfoil. 
8. Bake in an oven at 350° for 45 minutes. 
9. Remove from the oven, stir, and garnish with fresh micro greens before serving. Enjoy!