Farfalle Con Pollo E Spinaci

• 1 1/4 lbs chicken breasts, evenly diced
• 3 tablespoons olive oil
• 2 small shallots, chopped
• 3 garlic cloves, minced
• 1 1/4 teaspoons salt
• 1 pinch cayenne chili pepper flakes (amount is per taste)
• 2 cups thinly-sliced fresh mushrooms (save time by using an 8-ounce carton of sliced mushrooms)
• 2 tablespoons flour
• 1 cup chicken broth
• 1/3 cup white wine
• 8 ounces spinach, rinsed and chopped (thawed and drained frozen spinach may be used)
• 16 ounces farfelle bow tie pasta
• 1/2 cup shredded asiago cheese

1. Cook pasta according to package directions, or 11-12 minutes until al dente.
2. While the pasta is cooking, heat oil in a large skillet over medium-high heat; add chicken and saute 1-2 minutes; then add shallots, garlic, salt, and cayenne pepper flakes, and saute another 1-2 minutes; then add mushrooms and saute another 3 minutes until chicken is nearly done; sprinkle flour evenly over chicken mixture and stir it in; add wine, broth, and spinach; cook and stir 2 minutes until spinach is wilted, sauce thickens slightly, and chicken is cooked through.
3. Drain pasta and add it to chicken mixture in skillet; toss well and heat through; transfer to serving platter, top with cheese, and serve immediately.

chicken breasts, olive oil, shallots, garlic, salt, cayenne chili pepper, mushrooms, flour, chicken broth, white wine, spinach, pasta, asiago cheese

Taken from www.food.com/recipe/farfalle-con-pollo-e-spinaci-282901 (may not work)