Whole grain chicken pasta with mushrooms

healthy chicken dinnerI absolutely love cooking. I find it very relaxing and calming. I especially love trying out complicated recipes, ones that take hours to prepare, but that’s not the type of dish I have for you today:-)

Today, I will once again show you one of my healthy, weeknight dinners. I love cooking healthy, not only because it’s obviously good for me, but also because the traditional, heavy polish food that I grew up eating (and loving!) or other processed foods (like the frozen dinners, “ready to eat” stuff, that’s loaded with sodium and refined sugar- even the “low fat” products) are really “heavy” on my digestive system. Think fried pork chops, fried cabbage, meatloaf in thick sauce, etc. Of course I love enjoying these once in a while (especially when visiting my grandmother-she’s the best cook in the world), but healthy food can be just as delicious.

Pasta:

whole grain pasta

two chicken breasts, cut into strips

one can of organic black beans

8 oz (or one package) of white button mushroom, quartered

olive oil

Squash side dish:

one yellow, one green organic squash

1/2 red onion, sliced

1 clove of garlic, minced

olive oil

chicken in olive oil and spicesI prepare the chicken by adding few teaspoons of olive oil to the chicken. I add my favorite spices like paprika, chili flakes, white pepper and garlic powder. Mix all of it together, coating the chicken well with the olive oil and the spices.

chicken in olive oilI then place the chicken in the frying pan and cook on medium heat until it’s cooked-through, about two minutes on each side, and remove it from the pan.

mushroom and beans mixedWithout adding any olive oil, I cook the mushrooms, on the same pan, for about five minutes and then add the beans.

mushroom and black beansCook for additional minute, mixing it often. After that, I lower the heat and add the chicken back to the pan, give it a one more mix and remove from the heat. Once ready to serve, place the chicken and mushroom over the pasta and finish off with sprinkling a little feta cheese and crushed walnuts on top.  This actually also tastes very good cold, just like pasta salad! If I have any leftovers, I take it to work with me the next day- no need to re-heat it.

prepared squashThe squash side is super easy and can even be substituted for the pasta if you want to go super-duper healthy :)

I turned the squash into these thin ribbons using a vegetable peeler.

Heat up two teaspoons of olive oil on a small pan and place both the squash and red onion onto the pan, cook on medium heat. After about five minutes,  once the onion has softened I add the garlic and mix everything together and cook for another three minutes. When ready to serve, I sprinkle a little bit of of parmesan on top.

squash and onion side dish

Enjoy!

Paula xxx

  • This looks really good! I usually like to cook healthy too and this is looks easy enough to make on weeknights. Great post :)

    • It’s delicious, too :-) Thank you!