Pasta la Resistance
Creamy Chicken, Spinach, and Mushroom Alfredo
40 minutes
Serves 4
DinnerGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the Italian-American classic, this dish walks the line between comfort food and culinary flex. Tonight, you’ll nail the art of pan sauce building, wine, cream, and not a store-bought shortcut in sight.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- 02Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add to skillet and cook until golden and cooked through, about 6-8 minutes. Transfer chicken to a plate.
- 03In the same pan, add mushrooms with 1 tablespoon olive oil. Sauté until mushrooms are deep golden and have released their liquid, about 6 minutes.
- 04Add the remaining 2 tablespoons butter and the minced garlic to the mushrooms. Stir until garlic is fragrant, about 1 minute.
- 05Pour in the white wine, scraping up any browned bits. Simmer until reduced by half, about 2-3 minutes.
- 06Reduce heat to medium-low. Stir in cooking cream, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it bubble gently for 2 minutes.
- 07Add spinach, folding gently until wilted, about 2 minutes.
- 08Return chicken (and any juices) to the skillet. Add drained pasta and toss to coat. If sauce is too thick, add a bit of reserved pasta water until you reach your desired consistency.
- 09Remove from heat and stir in parmesan. Taste and adjust seasoning. Serve hot, finished with extra parmesan if you’re feeling generous.
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