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Quick & Easy Chicken Mushroom Spinach Pasta

This Quick & Easy Chicken Mushroom Spinach Pasta is a delicious, one-pot meal that combines tender chicken, savoury mushrooms, and fresh spinach with pasta in a light, creamy sauce. It's a perfect dish for a fast, flavorful, and satisfying dinner.
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Servings 4 servings

Equipment

  • 1 large pot I use a 5 quart

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 cloves garlic minced
  • half medium onion diced
  • 1 medium carrot cubed
  • 1 lb pasta (your choice)
  • 5 or 6 mushrooms sliced
  • 1 breast of roast chicken (or raw or rotisserie)
  • 1 tsp oregano dried
  • 5 leaves fresh sage (or 1/2 tsp dried)
  • 2 hand fulls fresh spinach
  • 3 cups chicken broth
  • 1 tbsp all purpose flour

Instructions
 

  • Fill the pot and cook your pasta according to the box instructions, drain and set aside.
  • Heat your pot until a drop of water dances (not sizzles) around the pot. Add the olive oil and butter. Put your chicken breast in the pot and give it a 2 or 3 minute sear, or until you see nice brown. Remove and set aside.
  • Add the sliced mushrooms to the pot, careful not to crowd them. (Do in two batches if necessary) When you see moisture on the mushrooms it's time to turn them over. Once they have a nice brown remove them and set aside.
  • Add the onion, garlic, carrot, sage and oregano to the pot and saute until the onions are tender.
  • Sprinkle the flour over the veggies and mix. Let them cook a minute or two to cook the "floury" taste out.
  • Add the broth one cup at a time until it has thickened to your preference.
  • Slice or dice and return the chicken and mushrooms to the pot and mix.
  • Add the spinach on top and put on the lid. Let this wilt for about 2 minutes.
  • Remove the lid, gently stir in your pasta to reheat it and serve.

Notes

You'll notice I didn't add salt. If you're using commercial broth it's plenty salty. If not add salt to your own taste.