Prep Time
20 Mins
Cook Time
40 Mins
Yield
Makes 8 servings

Try a sprinkle of red pepper flakes to add a kick to this dish.

How to Make It

Step 1

Cook pasta in a Dutch oven according to package directions. Drain, return to Dutch oven, and keep warm.

Step 2

Sprinkle chicken with 1 tsp. salt and 1/2 tsp. pepper. Dredge in flour.

Step 3

Sauté chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until chicken is browned. Remove and keep warm.

Step 4

Add onions, mushrooms, and garlic to skillet; sauté 5 to 7 minutes or until mushrooms are lightly browned. Stir in chicken broth and next 3 ingredients, and cook 3 to 5 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.

Step 5

Add mushroom mixture and spinach to pasta in Dutch oven, tossing to coat. Cook, covered, over medium-low heat 4 to 6 minutes or until greens are wilted. Spoon into a serving dish, and top evenly with chicken and Parmesan cheese.

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