Healthy Balsamic Mushroom Pasta with Chicken
This Healthy Balsamic Mushroom Pasta with Chicken was an instant hit in my house! The sauce is light and creamy with caramelized onions, garlic, green beans, and mushrooms that are simmered in delicious creamy balsamic sauce. It's easy to make, takes less than an hour to cook, and is filled with with wholesome ingredients. I like to serve mine over gluten-free fettuccine, but you can also swap it out for spaghetti squash if you're on Whole30 or a grain-free diet.
Equipment
- Large Saute Pan
Ingredients
Vegetables
- 12 Ounces Green Beans Trimmed, and sliced in half. (About 3-4 cups.)
- 8 Ounces Thinly Sliced Mushrooms Baby Bella or White Mushrooms will work!
- 2-3 Cups Sliced Sweet Onions About 1 large sweet onion, or 2 smaller onions.
- 3-4 Cloves of Garlic, Minced
Spices & Broth
- 13.5 Ounces Full Fat Coconut Milk You can use light coconut milk for this recipe too!
- 3 Tablespoons Balsamic Vinegar
- 1 Tablespoon Olive Oil Can substitute with avocado oil or coconut oil.
- 1 Teaspoon Salt
- ½ Teaspoon Red Pepper Flakes
Chicken
- 1 Pound Chicken Tenders Can substitute with chicken breast.
Optional
- Gluten-Free Fettuccine I used Jovial Organic Brown Rice Tagliatelle. (9 ounce package.)
Instructions
Preparing the Chicken
- Turn your burner to medium/high heat, and place a large sauté pan on top to warm up. Once it starts to get warm, add your olive oil. (Or oil of choice.)
- After about a minute of the oil warming up, place your chicken tenders or chicken breast into the pan. Cook a few minutes on each side. (Until light golden brown.)
- When the chicken is about 90% done, remove it from the pan and set aside on a plate while we prepare the vegetables.
Preparing the Vegetables
- Start by preparing all of the vegetables so they're ready to go! Trim and cut green beans in half, thinly slice mushrooms, slice onions, and mince garlic.
Caramelizing the Onions & Garlic
- Add a little more oil to the pan, and leave it on medium heat. Add your thinly sliced onion pieces, and stir frequently so they don't stick. Once they become a translucent color and are broken up into strips, add your minced garlic. Continue stirring.
Cooking Vegetables & Sauce
- Once your onions are a golden brown color, add in the green beans and sliced mushrooms. Turn the burner to medium/low heat. Stir them for a few minutes.
- Next add salt, and red pepper flakes. Stir for another minute.
- Finally, add the coconut milk, and balsamic vinegar. Stir until thoroughly combined, then place the cover on top. Let simmer for 20 minutes. (Heat should be medium/low.)
Putting it all together
- After 20 minutes, remove the cover and stir again.
- Chop your chicken into small cubes, then add to the mixture. Stir until thoroughly combined, and cover again for 10 minutes.
- After 10 minutes, remove the cover and serve over gluten-free fettuccine or spaghetti squash. Enjoy!
Notes
How do I make this recipe Paleo Friendly?
To make this recipe Paleo friendly, just swap the gluten-free pasta for spaghetti squash, or skip it altogether!Can I make this recipe Vegan/Vegetarian?
Yes! Just skip the chicken to make this a delicious vegan and vegetarian dish!What can I serve with this recipe?
I love serving mine with gluten-free fettuccine style pasta or penne. You can also serve it with a side of my gluten-free Focaccia Bread, or a toasted slice of my Paleo Garlic Herb Bread! (The sauce is great for dipping.)Can I replace the coconut milk with heavy cream?
I have not tested this recipe with heavy cream, but I would imagine it would work! (Use about 1 cup.)What should I top this recipe with?
I personally love topping mine with freshly chopped basil and an extra drizzle of olive oil, but you could also add some parmesan cheese, or your favorite vegan cheese!Nutrition
Serving: 1gCalories: 428kcalCarbohydrates: 20gProtein: 30gFat: 27gSaturated Fat: 19gTrans Fat: 1gCholesterol: 73mgSodium: 748mgPotassium: 1186mgFiber: 3gSugar: 10gVitamin A: 696IUVitamin C: 17mgCalcium: 89mgIron: 5mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!