Kitchen Supplies:

  • Grater
  • Large pot
  • Colander
  • Large pan

Recipe by: Lindsay Evans,
Serves: 2
Prep Time: Quick & Easy


1/4 cup basil

1 tsp. vegetable soup broth powder

1 cup white button mushrooms

1/4 cup old-style parmesan cheese

To taste salt & pepper

200g brown rice spaghetti

2 tbsp. biodynamic extra virgin olive oil

8-10 oz. boneless chicken breast

1/4 cup water

1 red bell pepper

1 yellow onions

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Prepare the Ingredients
• Rinse and dice the bell pepper. Rinse and roughly chop the basil. Dice the onion.
• Wipe and slice the mushrooms. Grate the Parmesan.

Boil the Spaghetti
• Bring a large pot filled with water and a pinch of salt to boil. Add the spaghetti and cook until tender-firm (al dente), about 10-12 minutes. Drain in a colander in the sink.

Cook the Chicken
• In the meantime, heat 1 tbsp. olive oil in a large pan
over medium-high heat.
• Season the chicken with salt and pepper to taste and add it to the pan. Let sear for 6-7 minutes, then flip and cook on the other side for another 6-7 minutes.
• The chicken is done when it reaches a minimum internal temperature of 165º F and shows no signs
of pink. Transfer to a cutting board, let cool slightly, and cut it into 1-inch strips.

Assemble the Spaghetti
• Rinse the pan and return it to the element over medium-high heat. Add 1 tbsp. olive oil.
• Add the onion and cook until tender and fragrant, about 2-3 minutes. Add the mushroom and bell
pepper and season with salt and pepper to taste. Cook until the veggies are tender, about 5 minutes.
• Add the chicken, ¼ cup of water and the vegetable broth powder. Cook, stirring occasionally, until the
liquid has reduced, about 3-4 minutes.
• Toss with the spaghetti and remove from heat.

Bring It All Together
• Evenly divide the chicken spaghetti between two plates and serve with fresh basil!