Chicken, Spinach and Mushroom Pasta

Chicken, Spinach and Mushroom Pasta

Blogger Cate O'Malley from Sweetnicks shares a favorite recipe.

Prep Time

25

Minutes

Total Time

35

Minutes

Makes

4

servings

8
oz spaghetti, cooked, reserving 1/3 cup pasta water
2
tablespoons butter
5
oz sliced mushrooms
1
small onion, finely chopped
1 1/2
cups loosely packed spinach
3
to 4 cloves garlic, finely chopped
2
tablespoons flour
1
cup half-and-half
3/4
cup cubed, cooked chicken (rotisserie chicken works great)
2
tablespoons shredded Parmesan cheese
Salt
Pepper
1/3
cup reserved pasta water
  1. In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
  2. Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
  3. Add cooked spaghetti and reserved pasta water. Stir to combine.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips:
Shrimp would be a great substitute for the chicken, and asparagus also works well in place of the spinach.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.