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Ingredients Jump to Instructions ↓

  1. 8 oz spaghetti, cooked, reserving

  2. 1/3 cup pasta water

  3. 2 tablespoons butter

  4. 5 oz sliced mushrooms

  5. 1 small onion, finely chopped

  6. 1 1/2 cups loosely packed spinach

  7. 3 to 4 cloves garlic, finely chopped

  8. 2 tablespoons flour

  9. 1 cup half-and-half

  10. 3/4 cup cubed, cooked chicken (rotisserie chicken works great)

  11. 2 tablespoons shredded Parmesan cheese

  12. Salt

  13. Pepper

  14. 1/3 cup reserved pasta water

Instructions Jump to Ingredients ↑

  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.

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