As always, this was my first time making this recipe (I’m no Naked Chef, yet) but it turned out great so I’m happy to share it with you guys. It’s called ‘Garlic Spinach with Chicken & Mushroom Pasta’ – because that’s pretty much most of the ingredients I used. I might need to start to get more creative with my recipe names!
This example I’m demonstrating is made for 1 so if you’re cooking for 2 or more, I suggest you double up the ingredients.
Here’s what you’ll need:
1 serving of pasta
4-5 cloves of garlic (blended)
4 white button mushrooms
1 cup of minced chicken
extra virgin olive oil
salt + black pepper
You’ll need about this much pasta if you’re cooking for 1.
Ideally, it’s better to blend your garlic until it becomes almost liquid/foam-like but I didn’t have a smaller blender so I had to use the Garlic Zoom (from Firebox.com) and sort of mash it up a bit with a spoon (guess I really do need a mini blender – not for making protein shakes only)
I took out the stems from the spinach (here, I’m using red spinach) so I get only the leaves. You don’t really want the vegetable stems in this dish. I also prefer to break my pasta into half so it’s easier to cook and eat.
Start by cooking the pasta first. Add a tablespoon of extra virgin olive oil into a saucepan filled with water. Add a pinch of salt if you like and the pasta into the saucepan and leave to boil.
Heat up a pan with some oil and add the blended/minced garlic until it turns slightly brown. Then, put in the chicken and mushrooms, followed by the spinach. Stir well and let it cook evenly.
Quickly remove the water from the other saucepan. Using a tong, carefully add the pasta into the pan with the cooked ingredients. Stir them well. Your kitchen should start to smell pretty good by now!
Next, add some black pepper and mix the ingredients together and you’re ready to serve.
Very simple and so easy to cook using basic ingredients. Takes about 20 minutes to prepare. Good luck and happy eating healthy!