Ingredients

The following ingredients have 6 Servings
  • 1 lb. Penne Pasta
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 c. Sun Dried Tomatoes, (chopped (not in oil))
  • 8 oz. Sliced Mushrooms
  • 3 c. Baby Spinach
  • 3 cloves Garlic, (thinly sliced)
  • 12 ounce Precooked Grilled Chicken Breasts, (sliced diagonally)
  • 4 tbsp. Butter
  • 1 tbsp. All Purpose Flour
  • 2 tbsp. Lemon Juice
  • 1/4 c. White Wine
  • 1/2 c. Chicken Stock
  • 1/2 tsp. Kosher Salt
  • 1/8 tsp. Black Pepper

Instruction

  • Cook pasta according to package directions; drain and place back into the pot.
  • While the pasta is cooking, heat the oil in a large saute pan over medium heat and add the tomatoes and mushrooms. Saute until the mushrooms start to soften approximately 2-3 minutes; then add the garlic and spinach. Saute for another 2-3 minutes; set aside until pasta is done.
  • In the meantime, melt the butter in a small saucepan; then whisk in the flour forming a roux.
  • Add the lemon juice, wine and chicken stock and mix well until smooth.
  • Once the pasta has been added back to the pot, add the vegetables and sauce and mix well. Season with salt and pepper.