Creamy Chicken & Mushroom Pasta

Serves 4


1/2 packet wholegrain pasta (I used Quinoa & Rice pasta by Olive Green Organics)

3 large zucchini’s, made into pasta

2 x chicken breasts, cut into 2 cm strips

1 clove garlic, crushed

2 heaped cups of mushrooms, sliced

1 handful of parsley

2 Egg yolks

2 tablespoons yoghurt

1 teaspoon Dijon mustard

1 Lemon zest and juice

2 tablespoons nutritional yeast (or parmesan cheese)


Cook the pasta according to packet instructions in a saucepan that fits a steamer on top. In the final few minutes of the pasta cooking, steam the zucchini on top. Drain both, reserving ¼ cup of the cooking liquid.

In the meantime, heat a fry pan and cook the chicken for 3-4 minutes or until just cooked through, set aside to keep warm. Add the mushrooms to the pan and cook for 5 minutes, then add the garlic and cook for a further 1 minute. Add the chicken, pasta, zucchini, parsley, and lemon zest to the pan, with a pinch of salt and pepper, and toss to mix through. Finally add the egg yolk, yoghurt, Dijon, lemon juice and nutritional yeast and stir through until creamy (add 1 tablespoon at a time of the reserved pasta liquid if needed).

Divide between four plates and top with extra parsley before serving.   


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