Recipes Pasta and Noodles Pasta by Shape Recipes Creamy Chicken, Mushroom, and Spinach Pasta 4.3 (16) 14 Reviews 3 Photos Use your stovetop to prepare this quick and tasty meal with chicken, spinach, mushrooms, and pasta for a weeknight, or for guests! Use one pot for the pasta and one pot for the chicken, veggies and sauce, then combine in a pretty pasta bowl or on a platter. Recipe by Bibi Updated on June 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 pound farfalle (bow-tie) pasta 3 tablespoons extra virgin olive oil 2 pounds chicken tenders, patted dry salt and ground black pepper to taste 24 ounces fresh mushrooms, sliced 1 medium onion, halved and thinly sliced 3 tablespoons fresh minced garlic 3 cups chicken broth 4 teaspoons Dijon mustard ¼ cup heavy cream 2 cups roughly chopped fresh spinach 2 tablespoons coarsely grated Parmesan cheese, or to taste 1 teaspoon chopped flat-leaf (Italian) parsley, or to taste (Optional) Directions Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter. Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper; place in hot oil and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate. Add mushrooms and onion to the hot skillet; cook and stir until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard. Season with salt and pepper; cook for 5 minutes. Return chicken tenders to skillet and submerge them in broth mixture. Cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of cooked pasta. Continue to cook sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach and stir until wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley. I Made It Print Nutrition Facts (per serving) 442 Calories 13g Fat 47g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 442 % Daily Value * Total Fat 13g 16% Saturated Fat 4g 19% Cholesterol 78mg 26% Sodium 610mg 27% Total Carbohydrate 47g 17% Dietary Fiber 3g 11% Total Sugars 4g Protein 35g Vitamin C 6mg 28% Calcium 57mg 4% Iron 3mg 17% Potassium 642mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved