Chicken & Mushroom Pasta

Ingredients

2 tbs Nuttelex

3 tbs Cornflour

500ml Coconut milk (cocoquench)

1 tsp All purpose seasoning (Masterfoods)

2 tsp Nutritional yeast

Salt and Pepper to taste

1 chicken fillet – cut into small pieces

100g mushrooms – sliced

½ onion – diced

handful of baby spinach

Method:

• Place the chicken, onion and mushrooms in a fry pan with a little bit of oil
• Cook gently until the onion is tender and the chicken is cooked 
• Once cooked, set aside. 
• Melt the nuttelex in a saucepan 
• Once melted, add the cornflour and quickly mix it together   
• Stir over a med/low heat for a minute or so to cook out the flour. 
• Add the coconut milk and mix well 
• The mixture will begin to thicken as the milk gets hotter – keep stirring! 
• Add the nutritional yeast and salt and pepper. 
• Once the sauce has reached your desired thickness, remove it from the heat and add the chicken mixture and the baby spinach 
• Add the sauce to any pasta you desire and serve immediately.
   

The sauce is enough for 3 decent serves.  You can easily double or triple this recipe to feed a family.