Want to indulge but want to eat healthy too? Mushroom and Chicken with Nut Cream and Wholewheat Spaghetti with Basil https://bit.ly/3HOquzj to the rescue! #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #spaghetti #chicken
Mushroom and Chicken with Nut Cream and Wholewheat Spaghetti with Basil
Serves 4
Ingredients
60g nuts, chopped
300ml almond milk or milk
20ml odourless coconut oil
1 onion, finely diced
2 garlic cloves, crushed
3 chicken breast fillets, cut into strips
3ml paprika
250g white button mushrooms or portabellini mushrooms, thickly sliced
30ml almond flour or cake flour
1 can coconut milk
60g parmesan cheese, finely grated
350g wholewheat spaghetti, cooked and drained
45ml fresh basil, shredded
TO SERVE
parmesan cheese, finely grated
15ml basil leaves
Method
1 Soak the nuts in the milk for at least 20 minutes and then blend in a blender.
2 Heat half of the oil in a wide pan and gently fry the onion and garlic for 5 minutes. Add the chicken and paprika and fry for 5 minutes. Transfer the mixture to a plate.
3 Increase the heat and add the remaining oil. Fry the mushrooms for 4-5 minutes.
4 Stir in the flour and cook for 2 minutes. Reduce the heat and add the milk and nut mixture, coconut milk and Parmesan cheese. Cook for 3-4 minutes.
5 Add the reserved chicken mixture, spaghetti and basil. Toss together and heat through. Serve the spaghetti in warmed bowls with extra parmesan cheese and fresh basil.