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Energy mushroom pasta

Energy Mushroom Pasta


For 4

You will need...

  • 15 ml Oil
  • 2 Chicken fillets, cubed
  • 350 g Portabellini mushrooms, halved
  • 80 ml Chicken stock
  • Lemon zest and juice
  • 3 tbsp Butter
  • 1 Punnet cherry tomatoes
  • 300 g Wholewheat pasta, cooked and drained
  • 3 tbsp Parmesan cheese, finely grated
  • 2 tbsp Flat-leaf parsley chopped
  • 1 Avocado, sliced
  • Salt and black pepper to taste

To serve:

  • 1 tbsp Pumpkin seeds

Energy mushroom pasta Method

  1. Heat the oil in a frying pan and fry the chicken for 3 – 4 minutes, until cooked through. Set aside. In the same pan cook the mushrooms for 3 minutes and reserve with the chicken.
  2. Heat the chicken stock, lemon zest, lemon juice and butter in a pan. Once hot add the tomatoes and cook for 2 minutes. Stir in the reserved chicken and mushrooms and add the pasta. Stir and cook over a moderate heat for 2 – 3 minutes until hot.
  3. Finally stir in the Parmesan cheese, flat-leaf parsley and avocado. Season well to taste with salt and milled black pepper. Serve the pumpkin seeds scattered over the top.

    The flesh of avocado is packed with good fats that are filling and act as a digestible slow-burning fuel. Chicken is an excellent protein source whilst a quarter cup of Pumpkin seeds provide 16.9% of your RDI for protein. Mushrooms contain high levels of the essential mineral potassium which helps to increase energy levels by releasing the energy from protein, fat, and carbohydrates during metabolism
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