Comforting, filling and nourishing, this creamy and yet, bright chicken pasta is sure to deliver when I crave something that feels like a treat after a busy day at work. It packs a healthy dose of protein and veggies and warms me with its slurpy goodness without feeling too heavy. While I wouldn’t call it light; I have used double cream here, it can be altered to suit your dietary needs. Use single cream if you want it lighter or add more cream or perhaps, some grated cheese if you’d like it rich and indulgent. Prepare it to fit the needs of your day 🙂 Either way, this creamy chicken pasta with mushrooms and greens will fill your belly and warm your soul.
INGREDIENTS â–º
160 to 170 grams of pasta; I love linguine or spaghetti
300 grams of chicken thighs, diced into 1 square inch pieces
1/2 tsp of onion powder
1/4 tsp of salt; you may need another pinch or so, taste and adjust when you are almost done
1 tbsp of oiled
White part of 3-4 green onions, thinly sliced; you could use finely diced white or brown onions
3 to 4 cloves of garlic, sliced
1 tsp of tomato paste
1/4 tsp of paprika powder; I like the smoked kind; you could use crushed pepper or chilli flakes
160 – 200 grams of button or chestnut mushrooms, halved or quartered
50 – 60 grams of greens of any variety; I like kale, Cavolo Nero, green beans or brocolli
2-3 tbsp of double cream; use about 4 if you are using single cream
Tops of green onions, finely sliced for garnish; you could use chives or parsley
FULL WRITTEN RECIPE â–º
Chicken pasta with mushrooms and greens
MUSIC USEDâ–º
When Manhattanite by Frook
https://www.epidemicsound.com/track/NfjluqvAfg
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