Ingredients
1
boneless skinless chicken breast, cut in 1-inch pieces
1
teaspoon Italian seasoning
1/4
teaspoon crushed red pepper flakes
1
tablespoon butter
1
cup thinly sliced white mushrooms
1/4
lb uncooked spaghetti, broken in half
2
cups Progresso™ chicken broth (from 32-oz carton)
1/4
cup heavy whipping cream
1
clove garlic, finely chopped
2
cups baby spinach leaves
1/4
cup shredded Parmesan cheese
1/2
teaspoon fresh lemon juice
Preparation
In small bowl, toss chicken, Italian seasoning and pepper flakes. In 4-quart saucepan, melt butter over medium-high heat. Add chicken; cook 2 minutes without moving, until browned on first side. Stir; add mushrooms, and cook 4 to 6 minutes longer, stirring frequently, until mushrooms soften.
Add spaghetti, broth, whipping cream and garlic. Heat just to boiling over high heat. Reduce heat to medium; cook 12 to 16 minutes, stirring frequently, until pasta is cooked. Stir in spinach and Parmesan cheese. Remove from heat; let stand 1 minute. Stir in lemon juice.
