Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp unsalted butter
  • 1 cup yellow onion (diced)
  • 1 tsp minced garlic
  • 3 boneless skinless chicken breasts (sliced into ½” slices)
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 8 oz. cremini mushrooms (sliced)
  • 4 cups low-sodium chicken stock
  • 16 oz. linguine pasta (broken in half)
  • 3 cups fresh spinach (stems cut off)
  • ½ cup roasted red peppers (cut into thin strips)
  • ¾ cup heavy cream
  • ½ cup Parmesan cheese (plus more for garnishing)
  • {garnish} Italian parsley (chopped)

Instruction

  • Using a large stockpot or Dutch oven, add butter and place over medium-high heat. Once butter has melted, add onion and garlic; sauté for 3-4 minutes, or until onion has softened.
  • Add chicken, oregano, thyme, salt and pepper. Continue cooking for 4-5 minutes, stirring occasionally.
  • Add mushrooms and cook for 4-5 minutes, stirring occasionally.
  • Add chicken stock, stir and bring mixture to a simmer.
  • Once simmering, add pasta and stir. Cook uncovered for 9-10 minutes, stirring occasionally, or until pasta is fully cooked.
  • Reduce heat to low and add spinach, roasted red peppers, heavy cream and Parmesan cheese. Stir and cook for 2-3 minutes.
  • Before serving, garnish with fresh parsley and additional Parmesan.