Ingredients
1lbFarfalle bow-tie pasta
3tbspextra virgin olive oil
2lbschicken tenders,patted dry
salt and ground black pepper,to taste
24ozmushrooms,fresh, sliced
1medium onion,halved and thinly sliced
3tbspgarlic,fresh minced
3cupschicken broth
4tspdijon mustard
¼cupheavy cream
2cupsspinach,fresh, roughly chopped
2tbspparmesan cheese,coarsely grated, or to taste
1tspflat leaf Italian parsley,chopped, or to taste
Preparation
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, for 12 minutes until tender yet firm to the bite. Drain and transfer to a serving bowl or a deep platter.
Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook for 3 to 4 minutes until lightly brown on one side. Turn and cook on the other side for an addtional 3 to 4 minutes until light brown. Transfer chicken to a plate.
Add mushrooms and onion to the hot skillet and cook for 4 to 5 minutes until onion is lightly browned. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes.
Return chicken tenders to skillet and submerge them in the broth mixture. Cook for 5 minutes until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F. Remove chicken and place on top of the cooked pasta.
Continue to cook the sauce for 3 minutes until slightly thickened. Turn off heat and stir in cream. Add spinach stir for 1 minute until slightly wilted. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.
Serve warm and enjoy.
