Pasta with Chicken, Spinach and Mushrooms in a Lemon Cream Sauce
This is an easy and delicious weeknight dinner or great for a large group. You can leave the chicken out and make it a vegetarian dish and it is still delicious. I use linguine pasta, but you can use any long pasta. This dish goes great with a Chardonnay, Pinot Grigio, Savignon Blanc or Rose. Cheers! Serves 4-6 1 Lb. Linguine pasta. 2 boneless/ skinless chicken breasts diced. 1 carton of button mushrooms sliced. 1 5 oz. bag of fresh spinach. 3 Tbs. olive oil. 4 cloves of garlic. 1/4 cup fresh lemon juice. 2 cups half and half. 1/2 cup grated Parmesan cheese 1/2 tsp. of salt and pepper. (Sprinkle in red pepper flakes if you like a little heat) Cook pasta according to package directions. Heat a large skillet to medium high and add 2 Tbs. olive oil . While the skillet is heating up, dice chicken into small cubes and sprinkle chicken with 1/4 tsp. salt and pepper. Saute the diced chicken in the skillet. After 5 minutes, add mushrooms and the remainder of the salt and pepper into the