Creamy Chicken, Mushroom and Tomato Pasta

This Chicken, Mushroom and Tomato Pasta dish is packed full with flavour and protein.

Serves : 3   Prep : 10 mins    Cook : 20 mins

WHAT YOU NEED:

• 150g (1 1/2 cup) penne pasta
• 350g (12oz) chicken breast
• 1 tsp. wheat flour
• 1 tbsp. olive oil
• 1 tsp. dried oregano
• 1 small onion, diced
• 2 garlic cloves, sliced
• 6 sun-dried tomatoes, chopped
• 125ml (1/2 cup) plant-based oat cream (or normal)
• 1 bag spinach
• basil leaves, to garnish
• 300g (4 cups) mushrooms, sliced

WHAT YOU NEED TO DO:

1. Cook the pasta according to the instuctions on the packaging. Chop the chicken fillet, season with salt and pepper and dredge with flour.

2. Heat the 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.

3. 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.

4. 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 – season to taste with salt and pepper. 

5. Add the cooked pasta. Stir well and serve.

Nutrition per serving:   Kcal: 370   Fats: 14g   Carbs: 26g   Protein: 35g