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RECIPE |  SPINACH MUSHROOM & CHICKEN LINGUINE

RECIPE | SPINACH MUSHROOM & CHICKEN LINGUINE

When I'm in the mood for a creamy pasta without heavy cheese, I cook my Spinach Mushroom and Chicken Linguine. It's a savory and satisfying meal. This is an easy & quick dish can be made in 30 minutes and great for those days when you want to stay home in your pajamas.

I hope you guys enjoy this recipe! If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured. If you're not on Instagram, please share it with your family and friends.

Disclaimer: I am not sponsored by any companies listed in this post.

SPINACH MUSHROOM & CHICKEN LINGUINE RECIPE

SERVES 2 | PREP TIME 15 MINS | COOK TIME 15 MINS

INGREDIENTS

  • 6 boneless and skinless Chicken Thighs sliced (opt for free range chicken without hormones/antibiotics or go organic)
  • 1 pint of White Button Mushrooms Chopped
  • 300 grams of Frozen Spinach Thawed
  • 5 Garlic Cloves minced
  • 1/2 teaspoon of Garlic Salt
  • 1/2 teaspoon of dried Thyme leaves
  • 2 tablespoons of Extra Virgin Olive Oil
  • 227 grams of Linguine pasta
  • 1/4 cup of heavy cream (18% fat works well)
  • 1/3 cup of chicken stock
  • 1/3 cup of reserved pasta water
  • Salt and Pepper to taste

INSTRUCTIONS

  1. Slice your chicken thighs into 2 cm thick pieces. In a bowl, season chicken slices with salt and pepper.
  2. Slice your mushrooms. Peel garlic cloves and mince them.
  3. Set your stove to medium-high. In a large shallow pan, add olive oil.
  4. When oil is hot, add chicken slices and fry until it's cooked. With a slotted spoon, scoop out chicken into bowl and set aside leaving juices and oil in pan.
  5. Lower the heat to low - medium heat and fry the minced garlic. Fry until softened (approx 30 seconds to 1 minute)
  6. Increase heat to medium high. Add mushrooms into pan. Fry mushrooms until brown and juices come out.
  7. Add thawed spinach and allow this to cook for 5 minutes on low heat.
  8. Meanwhile in a large pot begin boiling your linguine according to package instructions. Do not over boil, we want Al Dente texture (approx. 5-6 minutes). Save 1/3 cup of reserved pasta water.
  9. Back to your large pan of mushrooms & spinach, add garlic powder and thyme leaves and cook for 15 seconds.
  10. Add back in your cooked chicken and leftover juices.
  11. Increase heat to medium high. Then add cream and chicken stock. Allow to cook for 2-3 minutes
  12. Add reserved pasta water to sauce to thicken it. Cook for 2 minutes until sauce is thickened. Season with salt and pepper to taste.
  13. Turn off the heat and add your strained pasta to sauce. Mix well and remove off heat. Serve and enjoy!
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