Step 1: Boil the pasta in a large pot in heavily salted boiling water.
Step 2: Saving 1/2 cup pasta water.
Step 3: Cook the pasta according to package directions until al dente.
Step 4: Cut the chicken into bite-size pieces and coat them in seasoned flour.
Step 5: Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
Step 6: When hot, add chicken and garlic.
Step 7: Cook for 5 minutes, stirring occasionally until the chicken is slightly browned.
Step 8: Take the chicken out of the pan and set it aside.
Step 9: Add the remaining butter to the skillet and fry the mushrooms for 4 minutes or until they have released water and it’s cooked off.
Step 10: Take the mushrooms out of the pan.
Step 11: Add the chicken broth, marsala, and Dijon mustard to the pan.
Step 12: Stir until the mustard has dissolved and let it bubble for 2 minutes.
Step 13: Then add cream, chicken, and mushrooms to the pan, and reduce the heat to medium.
Step 14: Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
Step 15: Season to taste with salt & pepper.
Step 16: Drain the pasta and turn it in with the sauce and 1/2 cup pasta water.
Step 17: Add spinach and cook until tight.
Step 18: Season to taste.
Step 19: Serve with parmesan cheese and chopped basil leaves on top.
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