Ingredients
| 1 Pack | THIS™ Isn’t Chicken pieces |
| 1 | Onion |
| 3 | Garlic cloves |
| 1 Punnet | Button mushrooms |
| 1/2 Cup | Full fat coconut milk |
| 1/2 Cup | Plant-Based cream |
| 1/2 Cup | Vegetable stock broth |
| 1 Tbsp | White wine vinegar |
| 2 1/2 Tbsp | Corn Starch |
| 1 Tsp | Sea Salt |
| 1 Tsp | Cracked black pepper |
| 1 Bag | Penne pasta |
| 2 Tbsp | Olive oil |
| 1 Tbsp | Fresh parsley |
This is a Vegan Creamy Mushroom & Chicken Pasta Recipe!
I didn’t think I could love carbs anymore until I tried this simple creamy vegan chicken & mushroom pasta recipe. It now lives rent free in my head.
How to cook THIS™ dish
- Start by grabbing a bowl and whisking together the coconut milk, veg broth, vinegar, corn starch and some salt and pepper then set it aside.
- Boil some water and cook the pasta to packet instructions.
- Using a large skillet add half the olive oil to the pan along with the THIS™ Isn’t Chicken pieces and fry for 2-3 mins each side until browned. Once cooked set the chicken pieces aside.
- Lower the heat and add the remainder of the olive oil, into the pan then add the onion and the garlic. Sauce for 3-4 mins until the onion turns translucent.
- Add the button mushrooms to the pan and sauté for 3-4 mins.
- Pour in the creamy broth mixture you made earlier and bring the heat down so it reaches a low simmer. The liquid should thicken.
- Add the THIS™ Isn’t Chicken pieces you cooked earlier into the sauce along with the pasta and stir to coat cooking for a minute or so so everything can get to the same heat.
- Top with parsley and season to taste.
