Creamy Chicken & Mushroom Pasta
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.