Ingredients
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1 1/4 lbs chicken breasts, evenly diced
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3 tablespoons olive oil
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2 small shallots, chopped
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3 garlic cloves, minced
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1 1/4 teaspoons salt
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2 cups thinly-sliced fresh mushrooms (save time by using an 8-ounce carton of sliced mushrooms)
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2 tablespoons flour
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1 cup chicken broth
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1/3 cup white wine
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8 ounces spinach, rinsed and chopped (thawed and drained frozen spinach may be used)
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16 ounces farfelle bow tie pasta
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1/2 cup shredded asiago cheese
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1 pinch cayenne chili pepper flakes (amount is per taste)
Instructions
- Cook pasta according to package directions, or 11-12 minutes until al denté.
- While the pasta is cooking, heat oil in a large skillet over medium-high heat; add chicken and sauté 1-2 minutes; then add shallots, garlic, salt, and cayenne pepper flakes, and sauté another 1-2 minutes; then add mushrooms and sauté another 3 minutes until chicken is nearly done; sprinkle flour evenly over chicken mixture and stir it in; add wine, broth, and spinach; cook and stir 2 minutes until spinach is wilted, sauce thickens slightly, and chicken is cooked through.
- Drain pasta and add it to chicken mixture in skillet; toss well and heat through; transfer to serving platter, top with cheese, and serve immediately.