Creamy Chicken & Mushroom Pasta

I love this dish-It has all the flavours of a comforting chicken, mushroom & pasta without the creamy calories!

Why it’s good for you

Mushrooms are one of the few food sources of Vitamin D which is important to help our bodies absorb calcium for strong bones!

Yoghurt is good for our gut, a great source of protein & calcium and a healthy substitute for sour cream.

With both yoghurt & chicken, this meal comes in at over 37g protein per serve, which is huge and about 50% of most people’s daily protein needs.

Making your own sauce means it’s far less salt & therefore better for us than packet supermarket mixes.

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Notes

1. If you don’t have fresh parsley or thyme, use dried herbs. Oregano would taste delish too, or simple use 2 tsp dried Italian herbs

2. Gluten Free: use GF pasta

Looking for more inspo?

Try Most Popular Zucchini Slice

Try Warm Greek Salad

Try Whole Roasted Eggplant

If you make this Creamy Chicken & Mushroom Pasta, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always respond. And, of course, don’t forget to tag me in your photos on instagram, seeing a photo of the recipes you have made is my fave & inspires me to make more!

Chicken, Mushroom, Pasta

Main Meals

Yield: 4

Author: Sarah Viney

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Creamy Chicken & Mushroom Pasta

Delicious & creamy without the cream!

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 350g Skinless Chicken Thigh (diced) 
• 350g Mushrooms of choice (sliced)
• 1 Brown Onion (sliced)
• 2 cloves Garlic (crushed)
• 1/2 Cup Salt Reduced Chicken Stock
• 3/4 Cup Greek Yoghurt
• 1 tsp Dijon Mustard
• Zest of 1 Lemon (optional)
• 2-3 cups Baby Spinach
• Parmesan Cheese
• Thyme
• Parsley
• 150g Pasta of your choice
• Salt & Pepper

Instructions

1. Boil some water in a large saucepan, season with a generous amount of salt & cook pasta according to packet until al dente
2. Heat a drizzle of extra virgin olive oil in frypan over a medium heat & fry the chicken until browned, remove from the pan and set aside
3. Add the onions & mushrooms to the pan & cook until browned, adding garlic after ~4 minutes
4. Return chicken and juices to the pan, add stock, yoghurt, zest & mustard and mix well until combined
5. Add cooked pasta, herbs, season with salt & pepper, top with fresh parmesan & enjoy!

Notes:

Refer to notes above for Gluten Free swaps

Nutrition Per Serve

Calories

438

Fat (grams)

11.7

Sat. Fat (grams)

4.6

Carbs (grams)

41.5

Fiber (grams)

6.4

Sugar (grams)

4.5

Protein (grams)

37.1

Sodium (milligrams)

373

Nutrition is per serve

Similar Recipes

Middle Eastern Roasted Eggplant

Warm Greek Salad

Peanut Noodle Salad with Chicken

www.wholelifenutrition.com.au/recipes/creamy-chicken-mushroom-pasta

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