Recipe for 4
2 grilled chicken breasts (cut into thick strips)
500gr Penne pasta
2 tablespoons olive oil
1/3 cup onions thinly chopped
1/4 cup sliced mushrooms (fresh)
1 can diced tomatoes (drained)
1/2 cup white dry wine
1/3 cup fresh cream (heavy cream)
2 cups spinach cut thickly by hand
1/3 teaspoon ground black pepper
1/3 teaspoon salt
Fresh grated Parmesan cheese
Boil pasta according to package directions for al dente. Place under running water to cool and return to pot. Add 1 table spoon olive oil and stir to prevent from sticking. Set aside.
In a large skillet, heat olive oil on medium temperature. Add onions and stir until glossy and add the mushrooms. Stir for about three minutes and add the diced tomatoes and the wine. Season with salt and pepper. Simmer for about 15 minutes uncovered, stirring occasionally. Let juices decrease but not totally.
Remove skillet from heat and let cool for about 10 minutes. Add the fresh cream and stir to mix with the rest ingredients. Return to heat and cook for about 6 more minutes, stirring occasionally. A thick sauce should be the result. Add the spinach and remove from heat.
Add the penne pasta to sauce and stir to combine. You may add the chicken strips in the sauce and pasta or you could keep them as they are and serve them on the side.
Serve hot sprinkled with parmesan cheese and ……..Enjoy!!