Ingredients
1 lb Penne Pasta
1/4 cup EVO
2 cloves garlic, sliced
1 package (8 ounces) sliced mushrooms
½ teaspoon salt
Freshly ground pepper
1 pound chicken breasts, cut into pieces
1 cup dry white wine
¾ cup whipping cream or half-and-half
1 package (5 ounces) baby spinach
Preparation
Cook the pasta in a large stockpot of boiling salted water according to package directions. Meanwhile, heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the garlic; cook, stirring, 1 minute. Add the mushrooms, �� teaspoon of the salt and pepper. Cook, stirring, until mushrooms begin to brown, about 10 minutes. Transfer to a medium bowl. ############ Add the remaining 2 tablespoons of the oil to the skillet. Add the chicken in one layer; season with remaining ¼ teaspoon of the salt/pepper. Cook, turning once, until chicken is browned on both sides, about 8 minutes. Remove to the bowl with the mushrooms. Pour wine into the skillet; cook, stirring up browned bits, until slightly reduced, 5 minutes. Stir in the reserved mushroom mixture, chicken, cream (or half-and-half). ############### Place the spinach on top; cover. Cook until spinach wilts, about 5 minutes. Pour over drained pasta in a serving bowl; toss to mix.
