Creamy pasta sauce with fresh mushrooms and spinach over chicken and fettuccine.
There is nothing like a pasta dish that makes my family happy to sit down to dinner! This pasta dish was a HUGE HIT with everyone.
It has a creamy pasta sauce made with cheese and cream, it’s filled with fresh mushrooms and spinach and served over fettuccine and chicken. It all came together in about 30 minutes, so it was perfect for a weeknight, but look at it — it would be perfect for a special occasion. We served it with some crusty bread, to mop up any sauce left on the plate. YUM!
Don’t second guess if your chicken is done or not. This Thermapen Mk4 is the best meat thermometer I have ever owned!
- 6 small chicken breasts
- Flour, salt and pepper, for dredging
- 1 pound fettuccine, cooked according to package directions
- 4 Tablespoons olive oil
- 1/3 cup flour
- 2 Tablespoons butter
- 2 cups chicken stock
- 2 cups cream (milk or half and half can be used)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces fresh white mushrooms, sliced
- 4 cloves garlic, minced
- 1 (6 ounce) package shredded Gouda cheese
- 2 cups baby spinach leaves
Heat oil in a large skillet. Dredge chicken in flour seasoned with salt and pepper. Place in skillet, cook 5 minutes, flip chicken and cook 5 minutes more. Remove from skillet, set aside.
Place butter in skillet, melt. Add mushrooms and garlic, cook for about 5 minutes, stirring occasionally.
Whisk together flour, cream, chicken stock, salt and pepper. Pour over mushrooms, bring to a simmer, cook for 5 minutes. Whisk in cheese. Add chicken back in, cover and simmer for 5-10 minutes.
Add spinach in, allow to wilt. Toss with prepared fettuccine. Serve and enjoy!
recipe adapted from shewearsmanyhats.com
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Amount Per Serving: Calories: 974 Total Fat: 57g Saturated Fat: 30g Trans Fat: 1g Unsaturated Fat: 24g Cholesterol: 243mg Sodium: 976mg Carbohydrates: 55g Fiber: 4g Sugar: 6g Protein: 59g