Spinach Mushroom Chicken Pasta
Pasta dish filled with chicken, mushrooms, spinach, pasta and a yummy creamy garlic sauce. Topped with parmesan, of course. Lotta parmesan.
Ingredients
Parpadelle pasta (or pasta of your choice)
4 boneless chicken breasts, cut into chunkc
olive oil
salt and pepper
1 8 ounce package sliced mushrooms
2 Tablespoons butter
1 Tablespoon minced garlic
1 Tablespoon flour
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 teaspoon pepper
1/2 teaspoon coarse kosher salt
2 cups spinach
Instructions
- In a large pot, boil water and prepare pasta and then drain and set aside.
- After cutting chicken into chunks, sprinkle with large pinches of salt and pepper. In a large skillet, add olive oil and cook chicken pieces on med-high heat for 3-5 minutes on each side or until chicken is cooked all the way through. Remove chicken and set aside on a plate.
- Add the mushrooms to the pan, cook for about 7-10 minutes until tender. Remove and set aside with chicken.
- In the same pan, add the butter and garlic, cook until tender. Whisk in the flour then add the chicken broth, heavy cream, parmesan cheese, salt and pepper. Whisk together on low-med heat and simmer. Whisk until the sauce starts to thicken.
- Once thickened, add spinach, chicken and mushrooms. Heat and stir until chicken is covered and spinach is wilted.
- Add pasta and stir sauce into pasta until all is covered. Serve and top with more parmesan cheese.