Creamy Parmesan Garlic Mushroom Chicken

Low sodium; 2 servings

2 cup QUORN MEATLESS DICED CHIQIN PIECES

1 Tablespoons canola oil

1/2 medium onion

8 ounces mushrooms

Creamy Parmesan Garlic Sauce:

2 tbsp unsalted butter

2 garlic cloves minced

1 tablespoon all purpose flour

6 g Better Than Bouillon, Vegetarian, No Chicken Base

1/4 cup Silk Extra Creamy Oatmilk

3/4 water

2 tbsp sour cream

1/4 cup grated parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 tbsp Frontier Nutritional Yeast Mini Flakes

1 cup spinach chopped

1. 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. 

2. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

3. 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.