Creamy chicken, mushroom and almond pasta

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 2 tablespoons olive oil
  
• 450g lean chicken breasts, sliced
  
• 500g brown button mushrooms, sliced
  
• 2 cloves garlic, sliced
  
• 2 carrots, thinly sliced
  
• 2 cups almond milk
  
• 6 sprigs of thyme
  
• 3 cups chopped silver beet, or broccoli florets
  
• ¼ cup flaked almonds, roasted
  
• 250g wholemeal pasta, to serve
  
• fresh herbs, to serve

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Instructions

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1. In a large non-stick frying pan, heat 1 tablespoon of the oil over medium-high. Add chicken. Cook for 5 minutes, turning, until browned. Remove from pan.
2. In the same pan, add remaining oil with mushrooms and garlic. Cook for 3 minutes, stirring several times. Add carrots and cook a further 2 minutes.
3. Add milk and thyme. Reduce heat to low. Return chicken to pan with freshly ground pepper. Cook for 5-10 minutes, stirring occasionally. Meanwhile, in a saucepan of lightly salted boiling water, cook pasta according to packet instructions.
4. Two minutes before serving, add silver beet and almonds to chicken. Serve chicken with pasta and herbs.

Variations

Make it gluten free: Use gluten-free pasta and check almond milk is gluten free.

Nutrition info (per serve)

Calories 550 cal

Kilojoules 2300 kJ

Total fat 18 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: May 2018

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