Chicken & Mushroom Spinach Fettucine

 

Make this a vegetarian dish by taking out the chicken and adding your favourite vegetable instead (mine is pumpkin:).

Note* This recipe makes quite a big batch and freezes well. We can easily overeat pasta so try to keep your portion size to 50gm as a side dish or 125gm for a main meal.

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INGREDIENTS

• 500gm Spinach Fettucine (I used San Remo which contains durum wheat as well as spinach, feel free to opt for a healthier version)
• 250gm Brown Mushroom Sliced
• 2-3 garlic cloves crushed
• 1 Medium Onion Finely Sliced
• 3/4 cup of Chicken Stock
• 300 gm Chicken Breast diced in approximately 1cm pieces
• 1 tbs Virgin Olive Oil
• 300ml light thickened cream
• 2 handfuls of baby spinach leaves
• 1 tsp salt
• 2 Tbs Parmesan Cheese

METHOD:

1. In a frypan add olive oil and sautee onions and garlic until softened over a low to medium heat.
2. Add mushrooms and sautee for a couple of minutes.
3. Remove onion, garlic and mushrooms, increase heat to medium high and cook chicken until slightly browned.
4. Reduce heat down to low, add the mushrooms, garlic and onion back in as well the chicken stock and salt and simmer until the liquid has reduced slightly.
5. Add the cream and parmesan cheese and stir sporadically until the cream thickens.
6. Just before serving, stir in the spinach leaves.
7. Serve and enjoy 🙂

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