Pollo a Spinach
- 8oz Egg Noodle Racconto Pasta
- 5oz Bag of Baby Spinach
- 1lb portobello mushrooms
- 6 cloves of garlic
- 2 TBSP Flour
- 1/2 Stick of Butter
- 3 cups of chicken broth
- 2 TBSP Racconto EVOO
- Grated Parmesan Cheese
Slice mushrooms and sauté with 2TBSP of butter until fully cooked – Set aside.
Slice chicken breasts and sauté with 2TBSP of butter and EVOO until brown – Set aside.
In the meantime, get a pot of water boiling and cook the noodles until al dente.
In the same skillet, add 4TBSP of butter and flour and make a Rue – add in chicken broth and mix. Add Chicken and mushrooms to the skillet and mix well.
Add spinach and grated parmesan cheese and give it one final mix.
Serve over egg noodles with salt and pepper to taste.
Total Prep Time: 25 minutes
Total Cook Time: 15-20 minutes