Ingredients

The following ingredients have 5 Servings
  • 1/2 pound linguine pasta
  • 1/2 tablespoon olive oil
  • 4 to 6 boneless, skinless chicken breast
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Creole or Cajun seasoning
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 cup chicken broth
  • 1-1/4 cup or more heavy cream or whole milk
  • 1 teaspoon parsley
  • 1/8 teaspoon nutmeg, optional
  • 1-1/2 cups sliced mushrooms
  • 4 ounces Swiss, Gruyere, Provolone or Gouda cheese, torn or shredded
  • 4 cups fresh baby spinach, chopped, divided

Instruction

  • Cook pasta, drain and set aside.
  • Brush chicken with oil and season on both sides with salt, pepper and Cajun seasoning. Grill or pan sear until cooked through, and internal temperature reaches 165 degrees F, taking care not to overcook. Tent loosely with foil and set aside.
  • Meanwhile, while the chicken is cooking, for the sauce, melt butter in a separate skillet; add onion and garlic, cook and stir for 4 minutes.
  • Stir in flour, cook and stir for 3 minutes. Stir in broth and milk until incorporated; add parsley and nutmeg. Stir in cheese until melted. Remove and set aside 1/2 cup of sauce.
  • Add mushrooms, cook for 2 minutes. Add half of the spinach to skillet and cook until wilted, then add remaining spinach and wilt down.
  • Add additional cream or milk if needed to thin. Taste and adjust seasonings. Add pasta to skillet and toss until heated through.
  • Transfer pasta to platter or individual plates, top with chicken and spoon reserved sauce over the top.