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 skillet with the chicken.  Once the chicken is browned, remove chicken and mushrooms from the pan.  Discard any liquid left in the pan.

Keep heat on medium high and in the same skillet, add 1 Tbs. of olive oil and minced garlic. Let garlic saute for 2-3 minutes.  Add the half and half and lemon juice and turn heat to medium.  Stir together for 2 minutes. 

Add cooked drained pasta to the skillet with the sauce.  Then add in chicken and mushrooms to the skillet and mix well to combine. (Add red pepper flakes here for heat). 

Top the pasta and chicken mixture with the fresh spinach and cover pan for a few minutes until spinach starts to wilt.  Mix pasta well making sure spinach is well distributed.  Adjust seasoning if needed.  Sprinkle top with Parmesan cheese and serve.  I usually put out extra cheese if anyone wants more.


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