One Pot Pasta Chicken and Mushrooms
Creamy One Pot Pasta Chicken and Mushrooms recipe. An easy no bake tagliatelle pasta or noodles cooked in coconut milk for lunch or dinner.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 6 1x
- Category: lunch, dinner, meals family
- Method: Stove top No Bake
Ingredients
Scale
- 2 Tablespoons (10ml) olive oil
- 2 onions finely chopped
- 6 cloves of garlic finely minced
- 1 teaspoon of cayenne pepper
- 300g of deboned chicken pieces.
- 2 vegetable stock cubes (dissolved in the warm water)
- 2 cups of water (or more if needed)
- 1 2/3 cups of full fat coconut milk (1 tin -399ml) OR use cream of mushroom soup.
- 2 cups of button mushrooms sliced thinly.
- 400 g of Tagliatelle pasta (egg dough pasta)
- 1/4 cup of tomato pasta
- 1 Tablespoons of nutritional yeast
- 1 Tablespoon of soy sauce (sodium-reduced)
- 1 pinch of ground black pepper and salt to taste
- 4 cups of fresh spinach chopped.
- A little cheese (mozzarella or parmesan)
- Use some basil spices or Italian spice to add more flavour.
Instructions
- In a large Hot pan pour the olive oil in to sauté the onions, garlic, cayenne and chicken pieces and mushrooms. Until lightly golden for about 2-3 minutes.
- Then all the other ingredients, such as water with veggie stock dissolved, and the coconut milk, tomato paste. Spices and soya sauce can be added to the pan of ingredients. Once this is warmed up add the pasta. Bring all this to a boil and then reduce to a simmer with the lid on and stir now and again. To prevent burning, for about 6 or so minutes.
- Remove the pan from the heat and add the spinach and stir it in. until its combined nicely.
- Sprinkle the pasta dish with some Italian spices.
- When you serve this pasta and chicken mushroom dish grate a little mozzarella cheese on top and serve with a salad.
Notes
To get the creamy texture and flavour you can use creamy mushroom soup instead of coconut milk.
Use a porous pasta such as Tagliatelle that can soak up the sauces.