Linguine with Chicken, Spinach and Mushrooms

• 1 lb. chicken cutlets
• 8 oz. shiitake mushrooms or regular mushrooms
• 1 medium onion
• 1 medium bunch spinach
• 1 package linguine
• salt
• salad oil
• 1 can chicken broth
• 3/4 package light cream cheese
• 1 tsp. coarsely ground black pepper

1. Cut chicken cutlets crosswise into thin strips.
2. Thinly slice mushrooms; dice onion.
3. Remove and discard tough stems from spinach; coarsely chop; set aside.
4. In saucepot, prepare linguine as label directs, using 1 tablespoon salt in water; drain.
5. Return linguine to saucepot; keep warm.
6. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken and 3/4 teaspoon salt until chicken is lightly browned and just loses its pink color throughout, about 5 minutes.
7. With slotted spoon, remove chicken to bowl.
8. In drippings remaining in skillet and 1 more tablespoon hot salad oil, cook onion until almost tender, about 5 minutes.
9. Add mushrooms and 1/4 teaspoon salt; cook until onion and mushrooms are golden.
10. Add chicken broth and cream cheese.
11. Over high heat, heat to boiling, stirring until cream cheese melts; boil 2 minutes.
12. Stir in chicken, spinach, and black pepper; heat through.
13. Toss linguine with chicken mixture.

chicken cutlets, shiitake mushrooms, onion, spinach, linguine, salt, salad oil, chicken broth, light cream cheese, ground black pepper

Taken from www.delish.com/recipefinder/linguine-chicken-spinach-mushrooms-1506 (may not work)