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Curried Chicken and Mushroom Pasta

Course: Main Dish
Cuisine: gluten-free, Indian


  • 1 lb boneless chicken
  • 3 Tbsp olive oil
  • 1 box high protein pasta, such as “POW”
  • 2 packages mushrooms preferably shitake or portabella
  • 2 Tbsp curry seasoning
  • 1 package baby spinach or baby kale


  • Pan fry chicken in 2 tbsp of the olive oil until fully cooked. Set aside.
  • Saute mushrooms in remaining olive oil and one eighth of a cup of water or organic chicken broth until soft, about 15 minutes. Set aside.
  • Bring a quart pan of water to a boil and cook pasta according to directions. Drain well and rinse with cold water. Place pasta in refrigerator to cool.
  • When chicken has cooled, shred or break it into pieces.
  • Combine all ingredients in a large pan or wok and add curry, spinach, and salt and pepper to taste. Cook until warm and spinach is wilted.
  • Serve and enjoy!