So this is a one pot dish ( a large skillet). It’s super simple, takes about 25 minutes from start to finish, and is freaking delicious. There are tons of ways to vary this recipe I’ll put a couple in notes as usual.
Prep Time: 5 Minutes Cook Time: 20-25 minutes
Ingredients:
- 1 pound boneless skinless chicken breasts, cut into one inch pieces
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- Medium Jar Roasted Red Peppers
- 4 ounce small mushrooms, sliced
- 1 tablespoon flour
- 2 cups chicken broth
- 1½ cup half and half
- 1 teaspoon salt
- ¼ teaspoon pepper
- 8-oz box linguine, broken in half
- ¼ cup grated parmesan cheese
- 2 cups fresh baby spinach
Directions:
- In a large skillet over medium-high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, red peppers, and mushrooms until tender. Add in the flour and cook for another minute.
- Slowly add the chicken broth, half and half, salt, and pepper, whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
- Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
NOTES: Variations…really you could change out the pasta, and if you were to use a cheese tortellini you could eliminate the parmesan cheese from this recipe. You could substitute diced tomatoes for the red peppers if you want, but I enjoy the different flavor with the fire roasted peppers.
Recipe Source: a variation on a recipe from “The Recipe Critic”