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

Recipe by Southern Living September 2007

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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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