Chicken, Leek, and Mushroom Stroganoff

1

Gather and prepare your ingredients.

2

Heat the olive oil in a large pan over medium-high heat. Add the mushrooms and cook 6-7 minutes, until darkened and reduced.

3

Add the leek and garlic and cook for 3-4 minutes, until softened.

4

Then add the chicken pieces and cook for 4-5 minutes, until cooked through. (They won’t turn brown due to the moisture in the pan).

5

Add the paprika, nutritional yeast, mustard and Worcestershire sauce and stir to coat.

6

Pour over the coconut milk. Bring to a gentle simmer.

7

Once the pan is bubbling add the spinach and cook for 1-2 minutes, just until wilted.