Creamy Chicken & Veggie Pasta

Wash the zucchini and mushrooms thoroughly. Do not peel the zucchini. Cut both the zucchini and mushrooms into bite-sized pieces.

Cut the chicken breasts into bite-sized pieces. Season them generously with salt and black pepper.

Bring a large pot of water to a boil. Add salt and your preferred pasta, such as penne, and cook according to the package instructions until al dente.

Once cooked, drain the pasta and set it aside. You can reserve a small amount of the pasta water if you wish to adjust the sauce consistency later.

Heat a large pan over medium-high heat. Add a little olive oil. Once hot, add the cut zucchini pieces and fry them until they are tender and slightly crispy. Remove from the pan and set aside.

In the same pan, add the cut mushrooms. Cook them without any oil or butter first, allowing them to release their water. Continue cooking until the water has evaporated.

Once the mushrooms have released their water and are slightly browned, add a sprinkle of salt and a little bit of butter. Continue frying for a few more minutes until they are golden and tender. Remove from the pan and set aside.

In the same pan, melt a little more butter over medium heat. Add the seasoned chicken pieces and fry them until they are cooked through and golden brown on all sides.

Add the fresh spinach to the pan with the chicken. Stir and cook until the spinach has wilted and softened, which will only take a minute or two.

Pour in the 50 ml cooking cream. Stir well to combine all ingredients. Season the sauce with a pinch of nutmeg. Allow it to simmer gently for about a minute to slightly thicken.

Add the cooked pasta, fried zucchini, and cooked mushrooms to the pan with the chicken and cream sauce. Toss everything gently to ensure all ingredients are well combined and coated in the sauce.

If desired, sprinkle some shredded Parmesan cheese on top for an extra burst of flavor.