Chicken & Mushroom Pasta with Rocket Salad

Chicken & Mushroom Pasta with Rocket Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 8, 2020.
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Ingredients

CHICKEN SAUCE

  • 2 cloves garlic, thinly sliced
  • 1 pack mushrooms, thinly sliced
  • 1 pack lean ground chicken
  • 1 cup chicken stock
  • 2 tsp cornflour
  • 1 pack lite sour cream

PASTA

  • 3/4 pack pasta
  • 2 courgettes, grated

SALAD

  • 1/2 pack rocket
  • 1 pack cherry tomatoes, halved
  • 2 tsp balsamic vinegar

Steps

  1. Bring a pot of salted water to the boil.
  2. Prep & cook chicken sauce. Heat 1 tsp oil in a frypan on high heat. Cook garlic and mushrooms for 2-3 minutes, until browned. Remove mushrooms from pan and set aside in a bowl. Return pan to high heat with 1 tsp oil. Add chicken and cook for 2-3 minutes, until browned.
  3. Return mushrooms to pan, along with stock and cornflour. Bring to a simmer and cook for 3-4 minutes, until thickened. Remove from heat and stir through sour cream. Season to taste and cover to keep warm.
  4. Meanwhile, cook pasta & prep courgette. Cook pasta in pot of boiling water for 10-12 minutes, until tender. Add courgette to pot, stir through, then drain. Return pasta to pot and season to taste.
  5. Prep salad. In a bowl, toss salad ingredients together and season to taste.
  6. Serve pasta topped with chicken sauce and salad on the side.

Nutritional Information

Energy 1705 kj
408 kcal
Protein 38.9g
Carbohydrate 38.3g
Fat 3.0g