Earthy Spinach and Mushroom Chicken

The mushrooms in this dish really shine. There is such an earthy flavor going on. It is hearty enough for any appetite - full of veggies, lean protein and very little oil used. Excellent meal to serve any weeknight. It comes together quickly and uses only 1 pot. Also most of the ingredients are pantry staples, so no need to make an extra trip to the store. 


I used baby bellas, as they stand up well during the cooking process. I didn't discard the stems though. I cut up the stems and used them in this recipe. It helps make the flavor earthy and full. I really like using chicken thighs, as they tend to stay moist and have a bit more flavor than chicken breast. This meal can be easily halved or doubled, depending on how many mouths you need to feed. It is great for leftovers or next day lunch. The flavors really come together the second time around. 


I opted to toss the spinach, mushroom and chicken mixture with freshly cooked pasta, but it is completely optional. By omitting the pasta, this is a wonderful Primal, Low-Carb or Gluten-Free meal. Same goes for the cheese that I used as a garnish - completely optional. By omitting the cheese, this is a dairy-free. 

Earthy Spinach and Mushroom Chicken

Cook Time: < 30 minutes
Prep Time: < 10 minutes
Serves: 4 


Ingredients:

• 1 tsp olive oil
• 2 large onions, diced
• 3 cloves of garlic
• 1 lb of organic boneless skinless chicken thighs
• salt and pepper to taste
• 2 tsp of Herbs de Provence 
• 2 tbsp organic tomato paste
• 8oz baby bella mushrooms, cleaned and sliced (use stems)
• 1/2 cup frozen organic chopped spinach
• 1/4 cup dry red wine (I used Shiraz) or chicken stock

Optional:

• 8oz of dry spaghetti (cook according to directions on container)
• freshly grated Parmigiano Reggiano 
• fresh parsley, minced 

Heat the oil in a large pot over medium heat. 


Optional: Heat another large pot with salted water - for the pasta. Cook the pasta according to directions


Add the diced onions to the oil and saute for about 5 minutes. Then add the garlic and saute for 3 minutes. Make sure to stir every so often.


Add the chicken thighs, salt & pepper, Herbs de Provence. Let the chicken thighs brown on 1 side for about 5 minutes, then turn. Cook for another 5 minutes. 


Add the tomato paste, mushrooms and spinach. Stir in well. Cook for about 5 minutes. 

Add the red wine and cook for another 5 minutes, allowing the alcohol to cook out. 


Serve as is, or as I chose to - tossed with spaghetti, Parm and parsley.


Nutritional Info per Serving (not including optional toppings/pasta):
Calories: 215 ; Fat: 6g ; Carbohydrates: 12g ; Fiber: 3g ; Sugar: 2g ; Protein: 26g