Ingredients
8
oz spaghetti, cooked, reserving 1/3 cup pasta water
2
tablespoons butter
5
oz sliced mushrooms
1
small onion, finely chopped
1 1/2
cups loosely packed spinach
3
to 4 cloves garlic, finely chopped
2
tablespoons flour
1
cup half-and-half
3/4
cup cubed, cooked chicken (rotisserie chicken works great)
2
tablespoons shredded Parmesan cheese
Salt
Pepper
1/3
cup reserved pasta water
Preparation
In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
Add cooked spaghetti and reserved pasta water. Stir to combine.
