Creamy Chicken Spinach Mushroom Pasta
Creamy Chicken Spinach Mushroom. Delicious, flavourful, and healthy. This pasta is easy and quick to make which is perfect for dinner or lunch!
- 400 grams rotini pasta
- 4 chicken thighs skinless boneless sliced thinly
- 400 ml coconut milk whole-fat canned
- 1 pint white button mushrooms sliced
- 5 oz baby spinach washed
- 2 garlic cloves minced
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp olive oil
- ½ cup raw cashews
- ¾ cup hot boiling water
In a blender add raw cashews and hot boiling water. Allow this to soak for a couple minute and blend until smooth. This is your cashew cream.
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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Calories: 958kcal | Carbohydrates: 88g | Protein: 41g | Fat: 51g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 433mg | Potassium: 1361mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3412IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 8mg