Creamy Chicken & Mushroom Pasta (Edit recipe)

This creamy chicken & mushroom pasta dish is reminiscent of a dish my step dad used to make. While not a cook he would whip this up and it was always hearty and delish. Now I make it healthier using chick pea pasta, ground chicken and nutritious chicken bone broth while keeping it gluten and dairy free. It's a hearty and filling dish that the whole family loves!

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	648
Fat:	36 g
Carbohydrates:	42 g
Protein:	39 g
Cholesterol:	85 g
Sodium:	797 mg
Fiber:	10 g
Sugars:	4 g
Calculated per serving.

by Penny's Primal

View original recipe

Serves: 4

Ingredients

1 lb Ground Chicken
8 oz Chickpea Pasta, I like Banza
16.9 fl oz Chicken Bone Broth, I like Kettle & Fire, see notes
8 oz White Mushrooms, sliced
13.5 oz Coconut Cream
0.5 cup Onion, diced
1 tsp Garlic Powder
1 tsp Salt
1 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook your pasta according to directions on box, drain and set aside
Meanwhile, in a large skillet add chicken and onions and cook till chicken is no longer pink
Add salt, pepper and garlic
Add mushrooms, cover and simmer on low for ten minutes
Add broth and stir well
Add coconut cream and stir well and simmer for 5 minutes
Add cooked pasta to pan and stir to combine
Let heat through about 5 minutes
Enjoy this recipe by Penny's Primal!