Chicken, Spinach & Mushroom Pasta

For not really even being a pasta lover - this is hands down my all time favourite quick meal. It's delicious, comforting, nourishing, and healthy.  

10 ingredients · 25 minutes · 4 servings


  • 1/4 cup Extra Virgin Olive Oil (divided)
  • 1 1/2 tsps Tamari
  • 2 cups Portobello Mushroom (diced)
  • 2 cups Baby Spinach
  • 4 Garlic (cloves, minced)
  • 1/2 tsp Red Pepper Flakes
  • 1 1/2 cups Brown Rice Penne (uncooked)
  • Sea Salt & Black Pepper (to taste)
  • 8 ozs Chicken Breast (baked and sliced)
  • 1 Lemon (cut into wedges)


  1. In a frying pan, add one quarter of your olive oil and all the tamari. Place over medium heat. Add mushrooms and saute for 5 minutes. Then add spinach and stir just until spinach is wilted. Remove from heat and set aside.

  2. Heat remaining olive oil, garlic, red pepper flakes and salt in a separate skillet over medium-low heat. Stir frequently for about 5 minutes or until garlic is golden. Remove pan from heat.

  3. Fill a large pot with water and bring to a boil. Add penne. Cook for 7 - 10 minutes. Remove from heat and dump pasta into a strainer. Immediately run cold water over the pasta to prevent it from cooking any further.

  4. Add pasta to a large bowl. Pour in desired amount of oil and garlic mixture, then toss in mushrooms and spinach. Sprinkle with salt and pepper to taste. Mix well.

  5. Plate pasta and top with strips of baked chicken (optional). Squeeze a lemon wedge on top of the pasta. Enjoy!