Chicken Mushroom & Tomato Pasta
15 mins prep.
40g Protein
6g Fiber
18g Fat
41g Carbs
INGREDIENTS (6 Servings)
- 10.5 oz (300g) chickpea or red lentil penne
- 1 ½ lb (24 oz / 680g) boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tsp gluten-free all-purpose flour
- 2 tsp dried oregano
- 2 small onions, diced
- 4 tsp garlic paste
- 21 oz (600g) cremini mushrooms, sliced
- 12 oil-packed sun-dried tomatoes (1.5 oz / 40g), drained and chopped
- 1 cup (8 fl. oz.) plant-based oat cream (or heavy cream)
- 4 oz (120g) baby spinach
- 2 tbsp olive oil, divided
- 1 tsp sea salt
- ½ tsp black pepper
- Fresh basil leaves, for topping
DIRECTIONS
- Boil penne in a large pot of salted water for 8 minutes. Drain.
- Season chicken with salt, pepper, and oregano. Toss in flour.
- Heat 1 tbsp oil in a large 12-inch skillet over medium-high heat. Sear chicken 6 minutes, stirring, until it reaches 165°F. Transfer to a plate.
- Add remaining oil and onion. Sauté 3 minutes. Stir in garlic paste for 30 seconds.
- Add mushrooms. Sauté 6 minutes until browned. Stir in sun-dried tomatoes for 1 minute.
- Return chicken. Add cream and spinach. Simmer 2 minutes until spinach wilts.
- Stir in penne. Top with basil.
FOR PICKY EATERS
- Chop the mushrooms and spinach finely so they blend into the creamy sauce. Serve a plain portion of penne and chicken on the side for little ones.
