Creamy Chicken, Mushroom & Tomato Pesto Pasta

Ingredients

150 g penne pasta (per person = 600 g total)
350 g chicken breast, diced
1 tsp plain flour
1 tbsp olive oil
1 tsp dried oregano
1 small onion, diced
2 garlic cloves, sliced
300 g mushrooms, sliced
6 sun-dried tomatoes, chopped
125 ml cream (or light crème fraîche for a leaner option)
100 g spinach
Fresh basil leaves, to garnish
Salt & black pepper

How to preprare

Cook pasta in salted boiling water until al dente. Drain and set aside.
Season chicken with salt and pepper, then lightly coat with flour.
Heat oil in a large pan, cook chicken until golden, sprinkle with oregano, then remove and set aside.
In the same pan, sauté onion and garlic for 2–3 minutes. Add mushrooms and cook 5–7 minutes until softened.
Stir in sun-dried tomatoes, then return chicken to the pan.
Pour in cream and add spinach. Simmer gently until spinach wilts and chicken is cooked through.
Toss with drained pasta until evenly coated.
Garnish with fresh basil and serve immediately.

Note

Rich and flavourful but easy to lighten — swap cream for low-fat crème fraîche or evaporated milk. Using wholegrain pasta adds fibre, while the chicken keeps this high in protein.

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Have questions or feedback? Reach out our support team at

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Want to talk? Call or Whatsapp us

Creamy Chicken, Mushroom & Tomato Pesto Pasta

Ingredients

How to preprare

Note

Info@donnadunnefitness.ie

(+353) 830-393905