Creamy Chicken Spinach Mushroom Pasta. Delicious, flavourful, and healthy. This pasta is easy and quick to make which is perfect for dinner or lunch!
My recipe for this creamy chicken spinach mushroom pasta only takes 35 minutes and it is also dairy-free believe it or not!
It contains spinach, chicken, coconut milk, cashew cream and garlic and a few other ingredients.
There is something so delicious about a chicken spinach creamy mushroom sauce especially over some rotini pasta! It’s comforting, filling and totally hits the spot.
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For this recipe
You will need the following ingredients for my creamy chicken spinach and mushroom pasta:
- 400 grams rotini pasta
- 4 organic skinless boneless chicken thighs, sliced thinly
- 1/2 cup cashew cream [made using 1/2 cup raw cashews soaked in 3/4 cup hot boiling water, blended until smooth]
- 400 ml whole-fat canned coconut milk
- 1 pint white button mushrooms, sliced
- 5 oz organic pre-washed baby spinach
- 2 garlic cloves minced
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp olive oil
How to make this Pasta
Marinade chicken with salt, garlic powder and pepper. Set aside.
Boil your pasta according to packet instructions. Strain when done cooking.
Meanwhile in a sauté pan set on medium high heat, fry minced garlic in olive oil. Add chicken and fry until half way cooked. Then add mushrooms and fry until they’re soft and browned on the edges.
Pour in coconut milk and cashew cream. Stir to combine.
Stir in spinach leaves and cook until they have softened. Remove sauce off heat.
Pour in your cooked pasta and mix well. Serve and enjoy!
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Give it a try!
Well I hope you give my Creamy Chicken Spinach Mushroom Pasta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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Creamy Chicken Spinach Mushroom Pasta
Ingredients
- 400 grams rotini pasta
- 4 organic skinless boneless chicken thighs sliced thinly
- 1/2 cup cashew cream [made using 1/2 cup raw cashews soaked in 3/4 cup hot boiling water blended until smooth]
- 400 ml whole-fat canned coconut milk
- 1 pint white button mushrooms sliced
- 5 oz organic pre-washed baby spinach
- 2 garlic cloves minced
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp olive oil
Instructions
- Marinade chicken with salt, garlic powder and pepper. Set aside.
- Boil your pasta according to packet instructions. Strain when done cooking.
- Meanwhile in a sauté pan set on medium high heat, fry minced garlic in olive oil. Add chicken and fry until half way cooked. Then add mushrooms and fry until they’re soft and browned on the edges.
- Pour in coconut milk and cashew cream. Stir to combine.
- Stir in spinach leaves and cook until they have softened. Remove sauce off heat.
- Pour in your cooked pasta and mix well. Serve and enjoy!
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