Almond-Gouda Sweet Potato Pasta with Baked Chicken

Preheat the oven to 350 degrees.Coat a baking tray with cooking spray. Place the chicken breast on the tray and drizzle with half of the olive oil. Massage the oil into the chicken and season with salt, pepper and oregano.Bake the chicken for 20-25 minutes. After 20 minutes, remove from oven and slice open to see if the meat is white. If it’s still pink, cook for another 5 minutes. If it’s white, remove from the oven and set aside. If you don't want a big slice through your chicken, take out at 25 minutes to be safe.While the chicken is cooking, place a large skillet over medium heat, coat with cooking spray and add in the sweet potato noodles. Season with salt, pepper and garlic powder and cook for 5-10 minutes, tossing frequently, or until noodles have softened to your preference.Once the noodles are done, place into a bowl or plate and cover with tin foil.Place a small saucepan over medium heat. Once heated, add in the butter and garlic and let fully melt.Add in the flour and blend completely with the vegan butter.Add in the milk and stir constantly until mixture thickens. Season with salt and pepper.Add in the cheese and keep stirring until it completely melts. Keep on the heat.Top the sweet potato noodles with the chicken breast.Give the sauce a quick stir and use a ladle or spoon to pour the sauce lightly over the noodles.Enjoy!