Spinach, Mushroom & Chicken "Pasta"

2 Serves.

Delish "Pasta" dish! We've used Eco Organics Chickpea Fettuccine for this dish. There are a few varieties of gluten-free & wheat-free "pastas" in this range, but this is a definite fave!

Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 french shallots or 1 small onion, finely diced

2 cloves garlic, finely diced

6 swiss brown mushrooms, sliced

200 grams of chicken breast, finely diced

2 teaspoons of cold pressed coconut oil or extra virgin olive oil

1/2 cup of coconut milk

2 cups of baby spinach (large handful)

1/2 cup of fresh basil leaves

Large pinch of sea salt

140 grams of chickpea fettuccine (or any gluten free pasta)

Method

Bring a small pot of water to the boil for the fettuccine & heat a small pan for the sauce to a medium heat.

Add the oil to the pan & fry the shallot for a couple of minutes until soft. Add the mushrooms & cook for another minute.

Add the chicken & garlic and cook for another minute. Add the coconut milk, spinach and salt and stir gently until chicken is cooked. Add the basil & turn off the heat.

Add the pasta to the boiling water, & cook for a few minutes or as per packet instructions. We only cook this pasta for around 3 minutes, but each type of pasta will be different. Drain and add to the sauce. Stir it through and let it sit for another minute so the pasta can soak up some sauce. Serve and top with optional nutritional yeast flakes.

Calories: 510
Protein: 55.8
Carbs: 14.4
Fibre: 16
Fat: 20.8

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