Creamy Chicken Mushroom Pasta
A delicious dinner recipe to enjoy in under 30 minutes.
Servings: 2 people
Calories: 900kcal
Ingredients
- 250 g Farfalle pasta (penne or fusilli would also be fine)
- 300 g Chicken breast, cubed
- 150 g Mushrooms, chopped
- ¼ cup Sun-dried tomatoes
- 1 Tablespoon Extra-virgin olive oil
- 3 Garlic cloves, minced
- 250 ml Low-fat cooking cream (if you prefer, you can also replace for heavy cream)
- 2 cups Spinach (fresh)
- ⅓ cup Shredded Parmesan
- 2 cups Chicken broth (or 2 cups water and 2 teaspoons chicken bouillon)
Instructions
- Add olive oil to a deep pot. Add the chicken, cook for around 6 minutes. Set the chicken aside.
- Add the mushrooms, garlic and sun-dried tomatoes, cook for 2 minutes.
- Add the chicken broth, cooking cream and farfalle. Cook according to the package instructions (plus 2 minutes more, in this recipe the pasta needs a bit more cooking time).
- When the pasta is done add the spinach and put the chicken back into the pot. Mix it well and let it cook for 1 minute.
- Finish by adding the parmesan.
- Garnish with parmesan and parsley.
