Penne Pasta With Chicken/Mushrooms/Spinach

• 1 lb Penne Pasta
• 1/4 cup EVO
• 2 cloves garlic, sliced
• 1 package (8 ounces) sliced mushrooms
• 1/2 teaspoon salt
• Freshly ground pepper
• 1 pound chicken breasts, cut into pieces
• 1 cup dry white wine
• 3/4 cup whipping cream or half-and-half
• 1 package (5 ounces) baby spinach

1. Cook the pasta in a large stockpot of boiling salted water according to package directions.
2. Meanwhile, heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the garlic; cook, stirring, 1 minute.
3. Add the mushrooms, 1/4 teaspoon of the salt and pepper.
4. Cook, stirring, until mushrooms begin to brown, about 10 minutes.
5. Transfer to a medium bowl.
6. ############
7. Add the remaining 2 tablespoons of the oil to the skillet.
8. Add the chicken in one layer; season with remaining 1/4 teaspoon of the salt/pepper.
9. Cook, turning once, until chicken is browned on both sides, about 8 minutes. Remove to the bowl with the mushrooms.
10. Pour wine into the skillet; cook, stirring up browned bits, until slightly reduced, 5 minutes.
11. Stir in the reserved mushroom mixture, chicken, cream (or half-and-half).
12. ###############
13. Place the spinach on top; cover. Cook until spinach wilts, about 5 minutes.
14. Pour over drained pasta in a serving bowl; toss to mix.

pasta, evo, garlic, mushrooms, salt, freshly ground pepper, chicken breasts, white wine, whipping cream, baby spinach

Taken from www.epicurious.com/recipes/member/views/penne-pasta-with-chicken-mushrooms-spinach-1268931 (may not work)