Chicken, Spinach and Mushroom Pasta Recipe

When I cook chicken, I generally cook extra so I can use it in another meal.  Not only is this a great way to save money, it’s a great time saver as well.  After I’ve cooked the chicken, I cube it and store it in the freezer to use it when I’m pressed for time.  This recipe is very versatile.  In addition to using chicken, you can also substitute shrimp if you’re looking for a recipe that works during Lent.

• 8 ounces of pasta.  I used Piccolini because they’re cute.
• 2 tablespoons butter
• 5 ounces of sliced mushrooms, 1 small can
• 1 small onion, chopped small
• 1 1/2 cups loosely packed fresh spinach
• 3 cloves of garlic, smashed
• 2 tablespoons flour
• 1 cup half and half
• 1 cup cubed, cooked chicken
• 1/3 cup grated Parmesan cheese

Melt the butter in a large pan and cook mushrooms, onions, and spinach until softened.

Add the garlic and the flour and stir for about one minute.  Add the half and half and stir continuously until it thickens.

Add the chicken and cook until hot.  Stir in the Parmesan cheese.  Add the cooked pasta and stir until well mixed.

If you’re looking for a delicious pasta recipe that is quick and easy to make, I recommend that you try this one.  You can even make recipe substitutions to accommodate what you have on hand.  I have tried the recipe with shrimp, and it’s delicious too.   Asparagus or peas make a great alternative to spinach as well.

Ellen is a busy mom of two teenagers who left the corporate world in 2008 to focus on a more eco-friendly life. She lives in rural Vermont where she juggles family, two blogs and a career in social media. You can find her at Confessions of an Overworked Mom