Pumpkin & Chicken Baked Pasta

INGREDIENTS

medium chicken breast

1 cup

vegetable broth (chicken would also work)

2 cups

water

1 lb

gluten-free pasta (I used brown rice fusili)

2 tbsp

olive oil

garlic cloves (minced)

3 tbsp

toasted quinoa flour (or gluten-free flour of choice)

2 1/2 cups

almond milk (or milk of choice)

1 cup

pumpkin puree

1/2 cup

nutritional yeast

1 tsp

fine sea salt

1 tsp

turmeric

1/2 cup

shredded goat milk cheddar (or cheese of choice)

1 cup

steamed kale (finely chopped)