Spinach Mushroom Chicken Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 12 oz. 100% Whole Wheat Penne Pasta (or gluten-free pasta)
  • 2 tbsp. extra virgin olive oil
  • 1 large sweet yellow onion, chopped
  • 4 cloves of fresh garlic, minced or pressed
  • 1 lb. boneless, skinless chicken breast, chopped into bite-sized pieces
  • 8 oz. fresh crimini (baby bella) mushrooms, chopped
  • 8 oz. frozen chopped spinach (or 1½ cups fresh spinach, chopped)
  • 2 tsp. fresh basil, chopped
  • Zest and juice from 1 lemon
  • ¼ cup parmesan cheese
  • sea salt & fresh cracked pepper, to taste,
Instructions
  1. Cook pasta according to package instructions for the "firm" degree of doneness. Reserve 1 cup of the starchy cooking water. Drain pasta. Return pasta to hot pot add reserved cooking water and set aside, keeping warm.
  2. Heat olive oil over medium high heat in a large skillet.
  3. Once hot, add onion and garlic and cook for 3-4 minutes or until the onion is soft and is starting to turn translucent.
  4. Add chicken and mushrooms and cook until the chicken is cooked through and the mushrooms brown and give off their juices (approximately 5-7 minutes).
  5. Add spinach and cook until warmed through (see notes for using fresh spinach).
  6. Add basil, lemon zest and juice, parmesan, salt and pepper and stir to combine.
  7. Add cooked pasta to the skillet and stir to combine, adjusting seasonings if necessary.
  8. Serve with extra parmesan for garnish. Enjoy!!
Notes
If using fresh spinach, add the spinach after the mushrooms and chicken are cooked. Cover with a lid and cook the spinach until it is wilted down. Then proceed with the directions as stated.
Recipe by Becky's Best Bites at https://beckysbestbites.com/spinach-mushroom-chicken-pasta/