Lou Gehrig Chicken
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| Chicken Alfredo with spinach and mushrooms |
Time
prep 0:20
total 0:30
Ingredients
| 12 oz. | chicken meat -- I like to use chicken breast meat, my spouse likes dark meat but he's well trained and eats what I serve him | | 1 bag | baby spinach | | 4 | md. portabella mushrooms | | 1-1/2 to 2 cup | whole wheat penne prepared according to pkg. instructions | | 8 oz. | cream cheese | | 1/2 cup | milk | | 3/4 cup | fresh grated Parmesan | | 1/2 cup | butter |
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Instructions
Prepare the chicken -- grill it, roast it, saute it -- however you prefer. Season with parsley, thyme, oregano, salt, pepper. Chop it into bite size chunks.
Saute the thickly sliced portabellas, add spinach and cook until just wilted. Set this aside and make the sauce.
Sauce:
In large saucepan combine cream cheese, Parmesan, butter, and milk, stirring
constantly until smooth.
Meanwhile, prepare the pasta according to the instructions on the box.
Add chicken, spinach, and portabellas to the sauce, serve over the pasta.
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