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Ingredients
- 500 g chicken thigh fillets sliced
- 6 cloves garlic finely chopped
- 1 Tbsp olive oil
- 2 cups gluten-free pasta
- 1 1/2 cups coconut milk
- 1 Tbsp gluten-free cornflour
- 5 button mushrooms sliced
- 1 bunch fresh thyme or 1 tsp dried
- 1/4 cup sun-dried tomatoes cut into strips
- 1 cup frozen peas
- 5 cups leafy greens (spinach, rocket, pak choy, beet leaves etc)
Ingredients
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Instructions
- Combine the chicken, garlic and olive oil in a bowl and set aside to marinate for 20 minutes if you have time.
- Cook pasta according to the instructions on the packet, drain, and set aside.
- Whisk together the coconut milk and cornflour and set aside.
- Brown the chicken over medium heat, then add the mushrooms and thyme.
- Cook for 3 minutes until the mushrooms have changed colour, then add the tomatoes and coconut milk mixture.
- Bring to the boil, then reduce heat to a gentle simmer and add the remaining vegetables.
- Cook for 1 minute to warm the vegetables through, then toss through the pasta.