Ingredients

1 Chicken Breasts

1 teaspoon Italian Seasoning

1/4 teaspoon Red Pepper Flakes

1 tablespoon Butter

1 cup Mushrooms [thinly sliced]

1/4 cup Spaghetti [uncooked, broken in half]

2 cups Chicken Broth

1/4 cup Heavy Cream

1 teaspoon Garlic [minced]

2 cups Spinach [fresh, baby]

1/4 cup Parmesan Cheese [grated]

1/2 teaspoon Lemon Juice

Preparation

  1. In small bowl, toss chicken, Italian seasoning and pepper flakes. In 4-quart saucepan, melt butter over medium-high heat. Add chicken; cook 2 minutes without moving, until browned on first side. Stir; add mushrooms, and cook 4 to 6 minutes longer, stirring frequently, until mushrooms soften.

  2. Add spaghetti, broth, whipping cream and garlic. Heat just to boiling over high heat. Reduce heat to medium; cook 12 to 16 minutes, stirring frequently, until pasta is cooked. Stir in spinach and Parmesan cheese. Remove from heat; let stand 1 minute. Stir in lemon juice.