Chicken, Spinach and Mushroom Pasta from the Betty Crocker site!
You Need:
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
To Make:
- 1In 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.
- 2Stir 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.
- 3Add cooked spaghetti and reserved pasta water. Stir to combine.
Tips:
Shrimp would be a great substitute for the chicken, and asparagus also works well in place of the spinach.
Serves: 4
Posted by
on Jul. 17, 2012 at 4:55 PM
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by
Bronze Member
on Aug. 11, 2012 at 8:09 PM
I made this for dinner tonight, and it was awesome! Next time I make it, I'll probably follow the suggestion of using asparagus instead of spinach. The spinach was great, but I'd love to experiment with this recipe.
by
Bonnie
on Aug. 12, 2012 at 10:35 AM
MANDEE ... Your posts are AWESOME!! Keep em coming girl!! =-)
by
Mandee
on Aug. 16, 2012 at 3:28 PM
Thanks!! Our house got hit my lighting last Thursday and a bunch of stuff got messed up (house is fine overall) but we had Internet for close to a week!
Quoting HairClipQueen:MANDEE ... Your posts are AWESOME!! Keep em coming girl!! =-)
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Bacon & Rosemary Chicken
- MamaMandee
on Jul. 17, 2012 at 4:55 PM