Creamy Chicken Mushroom and Tomato Pasta

Serves: 3
Prep: 10 mins
Cook: 20 mins

385 kcal
14g Fats
26g Carbs
35g Protein



  • 1 ½ cup (150g) penne
  • 12 oz. (350g) chicken breast
  • 1 tsp. wheat flour
  • 1 tbsp. olive oil
  • 1 tsp. dried oregano
  • 1 small onion, diced
  • 2 garlic cloves, sliced
  • 6 sundried tomatoes, chopped
  • ½ cup (125ml) plant-based oat cream (or regular)
  • 1 bag spinach
  • basil leaves, to garnish
  • 4 cups (300g) mushrooms, sliced


Cook the pasta according to the instructions on the packaging.

Chop the chicken fillet, season with salt and pepper and dredge with flour.

Heat oil in a large pan and cook chicken over medium heat, then season with oregano. Once the chicken is cooked, remove from the pan and set aside.

In the same pan, sauté the onion and sliced ​​garlic. Next, add sliced ​​mushrooms and cook for 5-7 minutes until soft and tender. Add chopped tomatoes and cook for another minute.

Place the cooked chicken back into the pan, and add in the cream and spinach. Bring to a boil and cook until spinach has wilted — season to taste with salt and pepper.

Add the cooked pasta. Stir well and serve.