Chicken Mushroom Pasta

• 3 tablespoons olive oil
• 1 ½ lb chicken breast, cubed
• ½ yellow onion, diced
• salt, to taste
• pepper, to taste
• 2 cups cremini (baby bella) mushroom
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 4 cups chicken broth
• 1 cup heavy cream
• 1 lb farfalle pasta or any other shape you choose. For directions to cook our fresh-made pasta, click here.
• 5 oz spinach
• 1 cup parmesan cheese

• Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown – make sure to cook through. Set chicken aside.
• Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
• Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
• Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
• Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
• When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
• Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.
• Top off with extra parmesan and serve.
• Enjoy!

Recipe adapted from Tasty.