Creamy Chicken, Mushroom, and Spinach Pasta recipe
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Ingredients
- 1 pound farfalle (bow-tie) pasta 3 tablespoons extra virgin olive oil 2 pounds chicken tenders, patted dry salt and ground black pepper to taste 24 ounces fresh mushrooms, sliced 1 medium onion, halved and thinly sliced 3 tablespoons fresh minced garlic 3 cups chicken broth 4 teaspoons Dijon mustard ¼ cup heavy cream 2 cups roughly chopped fresh spinach 2 tablespoons coarsely grated Parmesan cheese, or to taste 1 teaspoon chopped flat-leaf (Italian) parsley, or to taste
Nutrition Info
- 442.1 caloriescarbohydrate: 47.2 gcholesterol: 78.2 mgfat: 12.8 gfiber: 3.2 gprotein: 35.2 gsaturatedFat: 3.7 gservingSize: -sodium: 610.3 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Creamy Chicken, Mushroom, and Spinach Pasta
Directions
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Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.