One-Pot Creamy Garlic Chicken Pasta
Ingredients
-
5
tablespoons
olive oil
-
1 ½
lbs
uncooked boneless skinless chicken breasts
-
8
oz
sliced Baby Bella mushrooms
-
4
cloves
garlic
-
¼
cup
flour
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
1 ½
cups
Almond Breeze Unsweetened almondmilk
-
2 ½
cups
reduced sodium nonfat chicken broth
-
½
teaspoon
chicken bouillon powder or paste
-
½
teaspoon
dried oregano
-
10
oz
uncooked pasta
-
1
tablespoon
lemon juice
-
3
cups
torn fresh spinach leaves
-
1
tablespoon
minced fresh parsley
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat and cook the chicken until browned and cooked through.
- Add mushrooms and garlic to the pot and cook until mushrooms are softened.
- Transfer chicken and mushrooms to a plate and cover to keep warm.
- In the same pot, add the remaining olive oil and whisk in flour, salt, and pepper until combined.
- Slowly whisk in almond milk, then add chicken broth, bouillon, and oregano, scraping up any brown bits.
- Bring to a boil, then add pasta and reduce heat to medium-low, cooking for 10 minutes while stirring occasionally.
- Once pasta is cooked and sauce has thickened, stir in lemon juice, spinach, and reserved chicken and mushrooms.
- Cook until spinach is wilted and everything is heated through, then sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
8
Calories
331
Total fat
12g
Total carbohydrates
30g
Total protein
27g
Sodium
20mg
Cholesterol
0mg
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