Chicken In A Creamy Mushroom & Spinach Sauce

Cooking on the Dime, our new recipe segment geared towards students. Each month, our resident chef Chev will be taking you through quick and easy recipes which you can use to impress your peers! Cooking for yourself can be stressful but necessary when preparing for University or just life! Don’t worry though, we’re here to… Read more »

by ChevMitchell 2 years ago

Cooking on the Dime, our new recipe segment geared towards students. Each month, our resident chef Chev will be taking you through quick and easy recipes which you can use to impress your peers! Cooking for yourself can be stressful but necessary when preparing for University or just life! Don’t worry though, we’re here to help. 

Serves 4 / Estimated time 30 minutes

Ingredients

  • 1 tbsp of Olive Oil

  • 2 Large Chicken Breasts

  • 300g of your favourite pasta (75g of dried pasta each)

  • 1 tbsp of double cream

  • 1 150g box of diced mushrooms

  • 1 bag of spinach

  • 1 tbsp mustard

  • Seasoning to taste

Method

Dice the chicken into chunks and season to your preferred taste. 

Lightly oil a frying pan and turn on to medium heat. Take your diced mushrooms (if you’re not a big mushroom fan, just dice as many as you’d like) and add to the pan. 

After 6-8 minutes, add the diced chicken to the pan and stir with the mushrooms, making sure they are cooking evenly. 

Cover the frying pan with a lid until the chicken has cooked. 

Add a tea cup of water and simmer for 5-6mins with the pan lid on.

Next, add a bag of spinach (or as much/little as you like). Simmer with the lid on until the spinach goes soft.

Add 1 tbsp of double cream and 1 tbsp of mustard and mix thoroughly in the pan.

Put the lid on for a further 5-6 mins.

While you are waiting for the sauce to cook, in a saucepan, put the pasta to boil.

Once the sauce is cooked, serve on a bed of pasta and enjoy!