Creamy Chicken, Mushroom & Tomato Pasta
Creamy Chicken, Mushroom & Tomato Pasta
385 kcal, 35g P, 26g C, 14g F (per serving)
(Entire Recipe = 3 Servings)
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Ingredients:
1 1/2 cup (150g) penne (Use Chickpea or Protein Pasta if possible)
12 oz. (350g) chicken breast
1 tbsp. olive oil
1 tsp. dried oregano
1 small onion, diced
2 garlic cloves, sliced
6 sun-dried tomatoes, chopped
1/2 cup heavy cream
1 bag spinach
4 cups (300g) mushrooms, sliced
basil leaves, to garnish
Directions:
Cook the pasta according to the instructions on the packaging.
Chop the chicken fillet, season with salt and pepper.
Heat oil in a large pan and cook chicken over medium heat, then season with oregano. Once the chicken is cooked, remove from the pan and set aside.
In the same pan, saute the onion and sliced garlic. Next, add sliced mushrooms and cook for 5-7 minutes until soft and tender. Add chopped tomatoes and cook for another minute.
Place the cooked chicken back into the pan, and add in the cream and spinach. Bring to a boil and cook until spinach has wilted and sauce has thickened — season to taste with salt and pepper.
Add the cooked pasta. Stir to combine and serve.
