Creamy Chicken Pasta with Mushrooms and Spinach

By tulawdog

Ingredients

• 1 boneless, skinless chicken cutlet
• Kosher salt and freshly ground black pepper
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 teaspoon crushed red pepper flakes
• 5 medium button mushrooms, sliced
• 1/2 tablespoon butter
• 1 1/2 teaspoons whole-wheat flour
• 1/4 cup heavy cream
• 1/2 cup packed baby spinach leaves
• 3/4 cup dried whole-grain penne, or similar shape, cooked according to package directions and drained

Preparation

Step 1

Generously season chicken with salt and pepper. Heat oil in a small skillet over medium heat. Once hot, add chicken and cook 2-3 minutes per side or until golden brown and cooked through. Remove from skillet and cover with aluminum foil.

Add garlic, crushed red pepper flakes, and mushrooms to skillet; cook 30 seconds or until fragrant. Be careful not to burn garlic. Add the butter to the center of the pan, let melt, then whisk in flour. Cook 1-2 minutes. Reduce heat to low and whisk in heavy cream.

Stir in spinach, allowing it to wilt slightly. Stir in cooked pasta. Thoroughly mix together before serving.