Creamy chicken, mushroom & tomato pasta

Creamy chicken, mushroom & tomato pasta

It's time for a change, and sometimes we need something comforting - and pasta most definitely hits the spot here!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch
Servings 1
Calories 385 kcal


What you need

  • 150 g penne
  • 350 g chicken breast
  • 1 tbsp wheat flour (GF)
  • 1 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 small onion, diced
  • 2 garlic cloves, sliced
  • 6 sun-dried tomatoes, chopped
  • 125 ml plant-based oat/coconut cream (or normal)
  • 1 bag spinach
  • basil leaves, to garnish
  • 300 g mushrooms, sliced


  • Cook the pasta according to the instructions on the packaging. Chop the chicken fillet, season with salt and pepper and dredge with flour. Heat oil in a large pan and cook chicken over medium heat, then season with oregano. Once the chicken is cooked, remove from the pan and set aside. In the same pan, sauté the onion and sliced ​​garlic. Next, add sliced ​​mushrooms and cook for 5 - 7 minutes until soft and tender. Add chopped tomatoes and cook for another minute. Place the cooked chicken back into the pan, and add in the cream and spinach. Bring to a boil and cook until spinach has wilted — season to taste with salt and pepper. Add the cooked pasta. Stir well and serve. Key features • Dairy free • Meal prep friendly