Easy Mushroom and Spinach Chicken Pasta

This dish tastes rich and decadent but is full of good-for-you ingredients!

recipe
About Recipe
Easy Mushroom and Spinach Chicken Pasta

This dish tastes rich and decadent but is full of good-for-you ingredients!

Ingredients :
  • 1 small to medium rotisserie chicken, skin and bones removed (600 grams)
  • 3 cups baby spinach, roughly chopped (90 grams)
  • 2 cups small pasta like orecchiette (210 grams)
  • 12 oz rainbow cherry tomatoes, halved (340 grams)
  • 8 oz sliced Baby Bella mushrooms
  • 1/2 medium onion, chopped (160 gram)
  • 1 lemon, juiced and zested
  • 1/3 cup fresh basil, chopped
  • 5 cloves garlic, minced and divided (20 grams)
  • 1 13.5 fl oz can light coconut milk
  • 1 3/4 cup Swanson Chicken Cooking Stock (14 fl oz)
  • 3/4 cup dry white wine like Sauvignon Blanc (6 fl oz)
  • 3/4 cup grated parmesan cheese (75 grams)
  • 1 tbsp butter (14 grams)
  • 1/2 tbsp olive oil (8 grams)
  • 1 tsp Oh My Spice! Lemon Pepper Seasoning
  • Salt and pepper to taste
Directions :

  1. Pre-heat oven to 450 degrees. Line a small baking sheet with aluminum foil.

  2. Toss halved tomatoes with olive oil and half of the garlic. Arrange in a single layer on lined baking sheet. Bake for 20 minutes and set aside.

  3. Heat a large pot over medium-high heat. Add butter and melt, then add onion and garlic. Sauté for 1-2 minutes, then add mushrooms and continue to sauté for another 3 minutes.

  4. Add coconut milk, chicken stock, wine, and Oh My Spice seasoning. Cover and bring to a boil, then add pasta, salt and pepper. Stir until pasta is covered, then lower heat to a simmer for 10-12 minutes. Note: cooking time will vary depending on the size/shape of your pasta. Remove it from the heat when it is very al dente since it will continue cooking in the sauce after.

  5. Remove pot from heat and stir in chicken, spinach, roasted tomatoes, basil, lemon juice, lemon zest, and parmesan cheese. Cover and allow to rest for about 5 minutes or until chicken is heated through, pasta is cooked al dente, and spinach is wilted.

  6. Serve with fresh lemon zest, basil, and more parmesan cheese, if desired.

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