I always love a great pasta dish and this one combines some of my favorite ingredients! You’ll get about 6 servings from this recipe and if you’re lucky you’ll have leftovers!
Recipe:
- 2 tablespoons of olive oil
- 3 sweet onions , large, sliced
- 1 tablespoon balsamic vinegar
- 1 lb of chicken cut into strips
- 10 oz mushrooms , sliced (I used button mushrooms)
- 6 oz of cooked spinach
- 1 cup half-and-half
- 1 cup Parmesan cheese , shredded
- 3/4 cup Whipped Cream Cheese and Chives
- salt and pepper to taste
- 1 box of cooked farfalle pasta
Instructions:
Heat 1 tablespoon olive oil on medium-high heat in a large skillet or Dutch oven. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
The onions should start to brown.
Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir. At this point add a pinch of salt.
Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes.
Add balsamic vinegar and stir to coat the onions.
Add the mushrooms and cook until soft. Add the cooked spinach and mix.
Add half-and-half to the onion mixture and bring to a quick boil. Immediately reduce to a simmer.
Add shredded Parmesan cheese and chive cream cheese. Keep stirring while the sauce simmers and until the cheese melts.
In another skillet heat 1 tbsp of olive oil and cook chicken with a pinch of pepper and salt. Pour the cream sauce over your chicken once it is cooked through. Let the mixture sit on low for about 10 minutes, stirring occasionally.
If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers. Use salt and pepper to taste.
This recipe was a huge hit last night! In fact, Dave ate so much that he was super uncomfortable! I definitely take that as a compliment! 😁
Food Lover USA 