Mushroom & Chicken Quinoa Pasta

Sometimes you just need a comforting bowl of pasta... that was me today. After a 10 mile cross country ski, I was smoked... and surprise: HUNGRY! I wanted to make one of my favorite comfort food meals just a little bit healthier -- so I used quinoa pasta. This turned out awesome and has so many healthy spices, it's just delicious. Lots of healthy fats in this one too! The best part about this recipe, you only need ONE pot!

INGREDIENTS

• 2 Organic Chicken Breasts
• 3 heaping TBSP Coconut Oil
• 2-3 C Cremini Mushrooms, chopped
• 2 C Organic Chicken Broth
• 1 Large Sweet Onion
• 2-4 Cloves of Garlic depending on your LOVE for this little powerhouse
• 2 C Organic Spinach
• 1 Box Quinoa Farafelle Pasta
• 2 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Dried Thyme
• Salt & Pepper to taste
• 1 C Organic Grass Fed Cream
• 1/4 C Parmesan (hey girls, we're healthy, but we can have a little cheese!)

INSTRUCTIONS

• Heat 1 heaping tablespoon of coconut oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.

1. • Add 1 tablespoon coconut oil and the onion into the pot and stir. Cook down for 1-2 minutes.
   • Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme, garlic powder and paprika. Stir to evenly season. I mix the spices in a small bowl beforehand to evenly distribute.
   • Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the quinoa farfalle pasta.
   • Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. When cooking with quinoa pasta, stirring is especially important.
   • When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
   • Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.

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   2. Enjoy!