Green Pasta with Chicken
2.5 cups spinach, finely chopped
3 springs rosemary, finely chopped
3 cloves garlic, minced
1 tbsp olive oil
1 cup chicken broth
3/4 cup white wine
1 tbsp corn starch
1 oz feta
1 tbsp neufchatel
10 - 12oz chicken tenderloins
6 oz mushrooms, quartered
Ok, so mix the first three ingredients together in a small bowl. If you can believe it, the amount of spinach used is less than a single serving, which is why we've got some tasty mushrooms in there too. Set some water to boil for that spaghetti.
Heat the olive oil in a skillet, and then add the spinach, rosemary and garlic. Toss around to coat, and let it hang out while you mix the white wine and cornstarch together, stirring to combine. Now, add your broth to the veggies, and once it's boiling, add your white wine and cornstarch, but remember to stir again to re-mix.
Keep the sauce simmering, and check your pasta. If it's done, drain and drizzle a bit of olive oil, just a little, so it won't get gummed up. Add the feta, crumblin any big chunks with your fingers, and stir to combine. Add your neufchatel. By now your sauce will look far less like Italian wedding soup and more like a sauce.
Coat a medium skillet with cooking spray and set on medium high. Add your chicken and mushrooms, flipping the chicken after about five minutes. Spoon in several tablespoons of sauce over your chicken and mushrooms, which will start bubbling beautifully.
Dump the spaghetti into the remaining sauce in the pan, tossing to coat.
Now we're ready to plate up! Pasta first, then the delicious chicken mushroom combo. Sauce on sauce! YUMMO
At this point Todd had to take a bathroom break and I think I said something like "Suit yourself, home boy, I'm eating this stuff NOW!" and I ran to the sofa, fork mid-twirl in my spaghetti.