Chicken, Mushroom and Spinach Pasta

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Garlic

  Raw

  3 cloves, minced or 9g

• Thyme

  Fresh

  1 tbsp or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Sun-dried tomatoes

  ¼ cup or 14g

• Spinach

  Raw

  3 cup or 90g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Cook the pasta according to package instructions.
2. While the pasta cooks, heat half of the olive oil in a large skillet over medium-high heat.
3. Slice the chicken into thin strips, season with half of the salt and pepper, and cook until browned and cooked through, about 5 minutes. Transfer to a plate.
4. Add the remaining olive oil to the skillet. Add mushrooms and onions, cooking until mushrooms release their water and begin to brown, about 8 minutes. Add minced garlic and chopped thyme, cooking for 1 more minute.
5. Add broth, thyme, red pepper flakes, and remaining salt and pepper. Bring to a boil and reduce liquid by half, about 5 minutes. Stir in chopped sun-dried tomatoes and spinach, cooking until spinach wilts, about 20 seconds.
6. Drain the pasta and return it to the pot. Add the mushroom-spinach mixture, chicken, and half of the Parmesan cheese. Toss to combine and top with additional cheese.

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