CREAMY MUSHROOM SPINACH
WITH CHICKPEA PASTA

A bowl filled with perfectly sautéed garlic mushrooms, spinach, & chicken tossed in tender chickpea penne pasta & drenched in a light, creamy sauce. This dish will have you feeling full without the guilt or bloating! You’ll have this mouthwatering meal ready in 40 minutes. This is definitely a must have dish in your healthy lifestyle!
PREP: 5 M // COOK: 35 M // SERVINGS: 4-5

INGREDIENTS

  • 1.5 lbs chicken tenders or breast
  • 1 tbsp unsalted butter, divided
  • 1 tbsp olive oil, divided
  • 1 tbsp garlic, minced
  • 4 oz mushrooms, sliced
  • 5-8 oz spinach
  • 1/2 jalapeño, chopped
  • 1/4 cup green onion, chopped
  • 1 lemon
  • 1 cup organic low-sodium chicken broth
  • 1/3 cup heavy whipping cream
  • 1.5 tbsp cornstarch
  • Salt
  • Black pepper
  • Garlic powder
  • 4 oz chickpea penne, I used the brand Banza​

DIRECTIONS

  1. Season the chicken with a generous amount of salt, black pepper, and garlic powder.
  2. In a large saucepan, heat 1/2 tbsp unsalted butter and 1/2 tbsp olive oil over medium-high heat until butter is melted. Cook the chicken until done and golden on both sides, then remove.
  3. In the same pan, heat the remaining 1/2 tbsp butter and 1/2 tbsp olive oil until butter is melted. Sauté the garlic until fragrant, then add in the mushrooms to sauté until they shrink and are darker in color, stirring frequently.
  4. Add in the chopped green onion and add some salt, black pepper, and garlic powder. Then, add about an 1/8 cup water to the pan and add the spinach. Cover and allow the spinach to wilt while stirring frequently.
  5. As soon as the spinach wilted, add a little more salt, black pepper, and garlic powder. Stir the chicken back into the pan and lower the heat to medium.
  6. In a measuring cup, measure 1 cup low-sodium chicken broth and 1/3 cup heavy whipping cream. Squeeze in 1 lemon and mix. Pour into the pan and allow it to slightly boil. Add salt, a lot of black pepper, and garlic powder.
  7. In a small cup, add 1/3 cup warm water and mix in 1.5 tbsp cornstarch really well. Then, pour it into the pan while mixing for about a minute. Allow it to slightly boil for a couple minutes until the sauce thickens and swipes clean against the pan with a silicone spatula.
  8. Cook the pasta as instructed on the box with a bit of salt and black pepper, then drain. Toss the cooked pasta in the pan and gently mix into the creamy mushroom spinach sauce. Allow it to cook together for a few minutes on low heat.

ENJOY!