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Categories:
chicken breasts spinach garlic extra-virgin olive oil mushrooms butter cream cheese Mascarpone cheese Pasta salt pepper garlic Worcestershire sauce chicken broth
Viewed: 63 - Published at: 6 years agoIngredients
- 3 boneless skinless chicken breasts
- 1 (20 ounce) packagechopped spinach
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- 1 12 cups mushrooms (you can used canned or fresh)
- 3 tablespoons butter (unsalted)
- 8 ounces cream cheese
- 8 ounces mascarpone cheese
- 1 (14 1/2 ounce) box pasta
- salt
- pepper
- garlic and herb seasoning
- Worcestershire sauce
- 1 (14 1/2 ounce) can chicken broth
Method
- Boil water for pasta.
- Rinse the spinach thoroughly in a collander and let it drain.
- In a large sautee pan on med-high flame, heat olive oil, garlic and butter, just to brown the garlic, and melt the butter.
- Add drained spinach, mushrooms, chicken broth, and salt and pepper to taste.
- Stir to throughly combine and cook until almost all liquid is absorbed.
- Stir in marscapone, THEN stir in cream cheese, let simmer on low flame while cooking chicken.
- While spinach mixture is simmering, pan-sear chicken, adding worcestshire sauce, garlic and herb seasoning, and salt and pepper to taste.
- While chicken is cooking, add pasta to boiling water and prepare according to box directions.
- Add cooked chicken to spinach, stir thoroughly, allow to simmer on lowest flame while pasta cooks.
- Drain pasta thoroughly and pour into serving platter.
- Pour spinach and chicken mixture over pasta and toss gently.
- Serve and enjoy!
