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Preparation time: 10mins
Cooking/baking time: 20mins
Serves: 5
Calories: 547
P 34 | C 42 | F 27
DF | *GF | *V
Ingredients
Ingredients
1 kg of chicken breast, diced into small pieces
8 white button mushrooms, diced into small pieces
1/2 pack of spaghetti pasta
1 med zucchini, spiralized - I used one fresh from the garden
1 med onion, dice
1 cup of chicken stock - I used 1 chicken stock cube + 1 cup of hot water
1/2 cup DF cream - I used a Flora plant-based cream
1 TBS cornstarch - add a bit of water to mix just until it's runny
2 TBS oil
Salt & Pepper to taste
Method
Method
Over high heat, in a large non-stick pan, add oil and onions. Sauté. Then add chicken and salt and pepper.
Once the chicken is cooked half-way through, add chicken stock. Let cook for 3-4mins. Then add mushrooms and cream.
Stir until well combined, then add cornstarch slurry. Mix again, until it thickens.
Once thickened, turn heat down on low and let simmer for 5mins.
Add chicken and let simmer for 10 mins or until pasta is cooked.
While the chicken is simmering, in a large pot, add water and salt and boil. Then add pasta.
Once chicken is cooked, transfer pasta and zoodles into the mix and mix until well combined.
Enjoy!
Hot tips!
Hot tips!
To stop your pasta from sticking - make sure you move it around while it's cooking. This will keep it loose. Adding it to cold water will stop it from cooking and allow it to hold it's shape.
You can freeze feta - take it out in the morning and use it in the evening!
*GF - use GF pasta
*V - swap chicken for diced tofu, chickpeas or a combo of both
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