One Pot Creamy Garlic Chicken Pasta
This recipe by @emilybitesblog needs to go yalls lists of things to make SOON. Tastes like such comfort food and you know I love the fact that it’s a one pot recipe… I’m all for less dishes!
13.2 oz boneless, skinless chicken breasts, chopped into bite size pieces (this is just what I had in the house – could use more or less)
8 oz white sliced mushrooms
2 garlic cloves, minced
2 tbsp flour
Salt & pepper
3/4 c unsweetened almond milk
1 1/4 c chicken broth
1 chicken bouillon cube
1/4 tsp dried oregano
5.4 oz uncooked whole wheat penne (also just the amt I had at the house)
Juice from 1/2 lemon
3 c torn fresh spinach leaves
Minced fresh parsley for garnish
In a large, sprayed pot add chicken and let cook. Once cooked through, add garlic and mushrooms and cook for a few more minutes until mushrooms are soft. Set aside.
Add flour, salt, pepper, and almond milk to the pot and whisk until creamy and smooth. Add chicken broth, bouillon, and oregano and whisk until combined.
Increase heat and stir until boiling. Add pasta and reduce heat cook for 10 mins stirring frequently to avoid sticking. When the pasta is cooked and sauce is thickened, stir in lemon juice, spinach, and the reserved chicken and mushrooms. Stir until everything is combined and the spinach is wilted. Sprinkle with parsley and serve.
I split mine into three equal size servings (a little larger than 1 c each) for 6 points each 💙 Eating this at work this week 😋