CREAMY MUSHROOM CHICKEN
This creamy mushroom chicken is a mash up between a warm winter salad and creamy, comforting pasta dish. Yum!
Baby spinach, Israeli couscous and roasted pumpkin are topped with chicken and mushrooms in a creamy, cheesy sauce. A sprinkle of toasted pine nuts adds the finishing touch.
This is a great one to reheat for lunch the next day.
If you prefer, you could just mix everything together and turn it into a regular pasta dish!
CREAMY MUSHROOM CHICKEN
This meal is a mash up between a warm winter salad and creamy, comforting pasta dish. Baby spinach, Israeli couscous and roasted pumpkin are topped with creamy mushroom chicken and pine nuts. Yum!
Ingredients
MUSHROOM CHICKEN
- 500 g boneless, skinless chicken breasts (1lb 2oz)
- 250 g portobello mushrooms (8.8oz)
- 1 red onion
- 3 cloves garlic
- 3 Tbsp pine nuts
- 1/2 Tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp chicken stock powder
- 1/3 cup boiling water (80ml)
- 1/2 cup lite cooking cream (125ml)
- 2 tsp cornflour dissolved in 1 Tbsp water
- 1/2 cup finely grated parmesan (45g)
TO SERVE
- 600 g pumpkin (1lb 5oz)
- 5 tsp olive oil, divided
- 2 tsp chicken stock powder
- 1 1/2 cups boiling water (375ml)
- 150 g pearl couscous (5.3oz)
- 80 g baby spinach (2.8oz)
Instructions
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.
PREPARE MUSHROOM CHICKEN INGREDIENTS
Dice chicken into 1-2cm / 0.5in cubes. Cut mushrooms into quarters, thinly slice onion into half rings and crush garlic.
PREPARE SERVING INGREDIENTS
Peel pumpkin and remove seeds. Dice pumpkin into 1-2cm / 0.5in cubes. Place on prepared tray, drizzle with 2 teaspoons oil and season with salt and pepper. Roast for 25-30 minutes, until golden brown.
Dissolve stock in boiling water. Place remaining 3 teaspoons oil in a small non-stick saucepan on medium heat. Add couscous and cook until lightly browned (2 minutes). Pour in stock, bring to the boil, then reduce heat to medium-low and cover with a lid. Simmer for 15-20 minutes, until liquid is absorbed and couscous is tender.
COOK MUSHROOM CHICKEN
Meanwhile, heat a large frying pan on medium-high. Toast pine nuts, then remove into a bowl. Heat oil in pan, then add chicken and cook until browned all over. Add mushrooms, onion, garlic, thyme and oregano and cook until tender. Dissolve stock in boiling water and add to pan. Simmer for a minute, then add cream and cornflour mixture. Simmer rapidly for 2-3 minutes, until reduced a little. Stir in parmesan and season to taste with salt and pepper.
SERVE
Divide spinach between serving bowls. Top with couscous, pumpkin, mushroom chicken mixture and a sprinkle of pinenuts. Garnish with fresh parsley or extra parmesan, if you have some on hand.
Recipe Notes
WINE MATCH: An un-oaked Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free stock powder and cornflour. Replace couscous with medium-grain white or brown rice, or quinoa. Follow cooking instructions on packet (I would still use gluten-free stock powder for extra flavour).
INGREDIENT SWAPS / NOTES: For an easier option, use pre-diced chicken breast. Boneless, skinless chicken thighs work well too. If you can’t find lite cooking cream, lite cream cheese, crème fraîche or regular cream could be used.
STORING AND REHEATING: For an easy option, store individual portions in containers in the fridge and reheat in the microwave. Alternatively, keep mushroom chicken, couscous and pumpkin separate. Reheat in the microwave and assemble just before serving.
