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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dice the chicken breast into cubes and season with Italian herbs, salt, and pepper.
Pan fry the chicken in olive oil spray until golden and cooked through, then set aside.
Cook the pasta in salted boiling water until al dente, reserving some pasta water.
Cook the diced onion in olive oil until softened, then add the minced garlic.
Add the sliced mushrooms and cook until golden.
Deglaze with the white wine and cook until reduced.
Pour in the thickened cream and let the sauce thicken.
Stir through the spinach leaves until wilted, then add the chopped parsley and grated Parmigiano Reggiano.
Return the chicken and cooked pasta to the pan and stir to combine, loosening with pasta water if needed.
Serve with extra grated Parmigiano Reggiano and parsley.
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Substitute white wine with stock if preferred.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice.
What can I use instead of white wine?
You can substitute white wine with stock.
How do I know when the chicken is cooked?
The chicken is cooked when it is golden and no longer pink inside.
Can I make this dish vegetarian?
Yes, omit the chicken and use vegetable stock for a vegetarian version.
How can I thicken the sauce if needed?
You can thicken the sauce by letting it simmer longer or adding a bit more Parmigiano Reggiano.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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