Chicken, mushroom & spinach pasta

Name: Chicken, mushroom & spinach pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 serving
Ingredients: 100 g Pasta (penne); Chicken breast × 1; 100 g Baby bella mushrooms; 2 handfuls Baby spinach; Kiri spreadable cream cheese × 1; 1 tbsp Crème fraîche; 1 pinch Herbes de Provence; 1 tsp Olive oil; 1 g Black pepper; 2 g Salt

25 min · Easy · Serves 1

755 kcal per serving · 61g protein

Penne tossed with chicken, baby bella mushrooms and spinach in a creamy cream-cheese and crème fraîche sauce. A 25-minute pasta that tastes slow-cooked.

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Ingredients

100 g Pasta (penne)
Chicken breast × 1
100 g Baby bella mushrooms
2 handfuls Baby spinach
Kiri spreadable cream cheese × 1
1 tbsp Crème fraîche
1 pinch Herbes de Provence
1 tsp Olive oil
1 g Black pepper
2 g Salt

Method

Prep the mushrooms

Wash the mushrooms and cut them into quarters.
Prep Chicken

Cut the chicken into even, bite-size pieces so they cook at the same rate.
Cook the pasta

Bring a large pot of salted water to the boil and cook the penne per the pack — start it now so it lands with the sauce. Scoop out a small ladle of cooking water just before you drain it.
Heat the oil

While the pasta cooks, heat a drizzle of olive oil in a frying pan over medium heat.
Add the chicken

Add the chicken.
Season with salt and pepper

Season with salt and pepper, then cook for 2 minutes on each side.
Sauté Veggies

Add the mushrooms and spinach then continue cooking for 3 to 4 minutes, stirring, until the mushrooms soften and the spinach wilts.
Make Sauce

Add the crème fraîche, the Kiri and a splash of reserved cooking water, if needed. Mix until a creamy sauce is obtained.
Combine

Then add the drained pasta and the Herbes de Provence. Mix again.
Serve

Serve the creamy chicken, mushroom & spinach pasta in a deep plate. Adjust the seasoning to taste and serve.