Chicken, Mushroom & Sundried Tomato Pasta

If you're like me, you enjoy yourself a hearty bowl of pasta from time to time. This quick & easy chicken, mushroom & tomato pasta is an absolute staple!

Ingredients

5.2 oz. (150g) penne pasta

12.3 oz. (350g) chicken breast

1 tsp. dried oregano

1 small onion, diced

2 garlic cloves, sliced

10.5 oz. (300g) mushrooms, sliced

6 sun dried tomatoes, chopped

8 tbsp. plant-based oat cream (or regular heavy cream)

2 oz. (60g) spinach

basil leaves, for garnish

Directions

Cook the pasta as directed. Cut the chicken, season with salt and pepper, and dredge in flour. Heat 1 tbsp olive oil in a large pan over medium heat. Cook the chicken until done, season with oregano, then set aside. In the same pan, sauté diced onion and sliced garlic. Add sliced mushrooms, cook for 5-7 minutes until tender, then add chopped sundried tomatoes and cook for another minute. Return the chicken to the pan, add cream and spinach. Bring to a boil, then simmer until the spinach wilts. Season with salt and pepper. Stir in the cooked pasta until well combined. Serve with basil leaves.

Nutrition

Calories:486 cal

Protein:40g

Carbs:60g

Fats:10g

Makes 3 servings.

Cook Time: 30 min