What will i need?

  • 1 ½ cup (150g) penne
  • 12 oz. (350g) chicken breast
  • 1 tsp. wheat flour
  • 1 tbsp. olive oil
  • 1 tsp. dried oregano
  • 1 small onion, diced
  • 2 garlic cloves, sliced
  • 6 sun-dried tomatoes, chopped
  • ½ cup (125ml) plant-based oat cream (or normal)
  • 1 bag spinach
  • basil leaves, to garnish
  • 4 cups (300g) mushrooms, sliced


per serving:

  • 385 kcal
  • 14g Fats
  • 26g Carbs
  • 35g Protein


  • Cook the pasta according to the instructions on the packaging. Chop the chicken fillet, season with salt and pepper and cover with flour.
  • Heat oil in a large pan and cook chicken over medium heat, then season with oregano. Once the chicken is cooked, remove from the pan and set aside.
  • In the same pan, sauté the onion and sliced ​​garlic. Next, add sliced ​​mushrooms and cook for 5 – 7 minutes until soft and tender. Add chopped tomatoes and cook for another minute.
  •  Place the cooked chicken back into the pan, and add in the cream and spinach. Bring to a boil and cook until spinach has wilted — season to taste with salt and pepper. 
  • Add the cooked pasta. Stir well and serve.

Severs 3

Prep: 10 mins

Cook: 20 mins