Pasta Priscilla

• 4 ounces fresh pasta, al dente
• 3 tablespoons olive oil
• 1 ounce chopped garlic
• 1 tablespoon butter
• 1 tablespoon basil, sliced into chiffonnade ribbons
• 1 cup Baby Spinach
• 1/4 cup tomatoes, diced
• 1/2 cup mushroom, sliced
• 3/4 cup chicken stock
• 1/4 cup white wine
• 6 ounces chicken breasts, grilled and sliced
• salt
• pepper
• pecorino romano cheese

1. Prepare pasta and set aside.
2. In medium-hot saute pan, add the olive oil, chopped garlic, and sliced mushrooms. Saute until garlic starts to turn golden brown, then add white wine and reduce the liquid in pan by half.
3. Add the tomatoes and stock and let the flavor simmer for 3 minutes.
4. Add butter, grilled chicken, baby spinach, and salt and pepper to taste. When the spinach has wilted and turned dark green toss the cooked fresh pasta with the sauce, adding the fresh basil.
5. Pour pasta into a bowl and top with fresh Pecorino Romano cheese.

fresh pasta, olive oil, garlic, butter, basil, spinach, tomatoes, mushroom, chicken stock, white wine, chicken breasts, salt, pepper, pecorino romano cheese

Taken from www.food.com/recipe/pasta-priscilla-470557 (may not work)