Ingredients
Method
- Boil a large, salted pot of water for the pasta. Cook the pasta al dente according to package instructions.
- Meanwhile, cut the chicken into bite-size pieces. Season the chicken with salt and pepper. Coat the pieces with flour.
- Add butter and oil to a skillet over medium-high heat. Once hot, add the chicken and cook until no longer pink on the outside. Remove the chicken from the pan and set aside.
- Remove the pan from the heat. Add the garlic, chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Return the pan to the heat and let it bubble for about a minute. Scrape up any brown bits from the bottom of the pan.
- Add the chicken, cream, and spinach to the pan. Cook for about 5 minutes or until the chicken is cooked through. Reduce the heat if the sauce bubbles excessively or thickens too quickly.
- Drain the pasta and toss with the sauce. Stir in the Parmesan. Season with more salt and pepper if needed.
Nutrition
Notes
Ingredient Swap: I've totally made this with leftover rotisserie chicken when I'm short on time, just add it towards the end to warm through instead of cooking it from raw