Notes - If making egg noodles; 0.7 serving was a bit too much; make 0.5 serving per serving (85 g dry noodles for 3 servings)
3 servings; MFP
2.5 cup QUORN PIECES
1/2 medium onion
8 ounces mushrooms
1.5 tbsp unsalted butter
2 garlic cloves minced
1.5 Tbsp all purpose flour
6 g Better Than Bouillon
1/3 cup Oatmilk (50 cal)
3/4 cup water
2 tbsp sour cream
30 g/ 1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tbsp Nutritional Yeast
1 cup spinach chopped
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.