Ingredients
Method
- Boil a large, salted pot of water for the pasta. Cook the pasta al dente according to package instructions.
- Meanwhile, cut the chicken into bite-size pieces. Season the chicken with salt and pepper, then coat the pieces with flour.
- Add butter and oil to a skillet over medium-high heat. Once hot, add the chicken and cook until no longer pink on the outside. Remove the chicken from the pan and set it aside.
- Remove the pan from the heat. Add the garlic, chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Return the pan to the heat and let it bubble for about a minute, scraping up any brown bits from the bottom.
- Add the chicken, cream, and spinach to the pan. Cook for about 5 minutes, or until the chicken is cooked through. Reduce the heat if the sauce bubbles excessively or thickens too quickly.
- Drain the pasta and toss it with the sauce. Stir in the Parmesan cheese. Season with additional salt and pepper if needed.
Nutrition
Notes
Pasta Choice: I've learned over the years that while any short pasta works beautifully here, a rigatoni or even a wider fettuccine really grabs onto that beautiful creamy sauce, making