Creamy Chicken With Spinach Noodles Recipe

About this recipe

This diabetic-friendly dinner features tender chicken in a creamy mushroom sauce, served over hearty spinach noodles. A satisfying and wholesome meal for solution seekers.

Ingredients

• 125G Daylesford Organic Brandy Butter
• - Chicken Breast Fillets
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Cooks & Co Sliced Mushrooms
• NaN Unsweetened Almond Beverage
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 250G Filotea Truffle Fettuccine Artisan Egg Pasta
• - Tata Salt
• 5 Kg Caputo Integrale Whole Wheat Flour, 5Kg

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Heat 2 tablespoons of butter in an ovenproof skillet over medium heat. Add 2 pounds of chicken breast, cut into bite-sized pieces, and cook until browned on all sides.
3. 3. Add 1/3 cup chopped onion, 1 minced clove of garlic, 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper to the skillet. Cook until the onion is tender, about 3-4 minutes.
4. 4. Stir in 1/4 cup of whole wheat flour and cook for 1 minute, stirring constantly.
5. 5. Gradually add 3/4 cup of vegetable broth, stirring to combine. Cover the skillet and transfer it to the preheated oven. Bake for 30 minutes.
6. 6. Remove the skillet from the oven and place it back on the stovetop over medium heat. Stir in 8 ounces of sliced mushrooms, 1/2 cup of unsweetened almond milk, and 1/2 cup of double cream. Cook for 5 minutes, stirring occasionally, until the sauce thickens.
7. 7. Meanwhile, cook 1 package of fettuccine according to the package instructions. Drain and set aside.
8. 8. Serve the creamy chicken and mushroom sauce over the hot fettuccine. Garnish with freshly chopped parsley if desired.