MUSHROOM AND CHICKEN WITH NUT CREAM AND WHOLEWHEAT SPAGHETTI WITH BASIL

Serves 4

INGREDIENTS

60g nuts, chopped

300ml almond milk or milk

20ml odourless coconut oil

1 onion, finely diced

2 garlic cloves, crushed

3 chicken breast fillets, cut into strips 3ml paprika

250g white button mushrooms or portabellini mushrooms, thickly sliced 30ml almond flour or cake flour

1 can coconut milk

60g Parmesan cheese, finely grated 350g wholewheat spaghetti, cooked and drained

45ml fresh basil, shredded

TO SERVE:

Parmesan cheese, finely grated 15ml basil leaves

METHOD

Soak the nuts in the milk for at least 20 minutes and then blend in a blender. Heat half the oil in a wide pan and gently fry the onion and garlic for 5 minutes. Add the chicken and paprika and fry for 5 minutes. Transfer the mixture to a plate. Increase the heat and add the remaining oil, fry the mushrooms for 4-5 minutes. Stir in the flour and cook for 2 minutes. Reduce the heat and add the milk and nut mixture, coconut milk and Parmesan cheese. Cook for 3-4 minutes. Add the reserved chicken mixture, spaghetti and basil, toss together and heat through. Serve the spaghetti in warmed bowls with extra Parmesan cheese and fresh basil.