Creamy Chicken, Mushroom, and Spinach Pasta

Name: Creamy Chicken, Mushroom, and Spinach Pasta
Total time: 45
Yield: 8
Ingredients: 1 pound farfalle (bow-tie) pasta; 3 tablespoons extra virgin olive oil; 2 pounds chicken tenders, patted dry; salt and ground black pepper to taste; 24 ounces fresh mushrooms, sliced; 1 medium onion, halved and thinly sliced; 3 tablespoons fresh minced garlic; 3 cups chicken broth; 4 teaspoons Dijon mustard; 0.25 cup heavy cream; 2 cups roughly chopped fresh spinach; 2 tablespoons coarsely grated Parmesan cheese, or to taste; 1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Recipe by Bibi from allrecipes.com

Dinner 45 Mins.

Ingredients

8 servings

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1 pound farfalle (bow-tie) pasta
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3 tablespoons extra virgin olive oil
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2 pounds chicken tenders, patted dry
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salt and ground black pepper to taste
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24 ounces fresh mushrooms, sliced
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1 medium onion, halved and thinly sliced
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3 tablespoons fresh minced garlic

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3 cups chicken broth
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4 teaspoons Dijon mustard
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0.25 cup heavy cream
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2 cups roughly chopped fresh spinach
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2 tablespoons coarsely grated Parmesan cheese, or to taste
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1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Instructions

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. 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 hot oil and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
Add mushrooms and onion to the hot skillet; cook and stir until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard. Season with salt and pepper; cook for 5 minutes. Return chicken tenders to skillet and submerge them in broth mixture. Cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of cooked pasta.
Continue to cook sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach and stir until wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.