12 oz. skinless, boneless chicken breast, cut lengthwise 1" pieces.
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
12 oz. bow tie pasta, prepared as directed on package
4 tablespoons butter
1/2 cup onion, minced
1/4 cup mushrooms, chopped
2 tablespoons garlic, minced
3 oz. cream cheese
1 cup half-and-half
1/2 cup white wine
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 oz. fresh baby spinach
In large skillet, cook chicken in hot olive oil. Sprinkle with seasoned salt and pepper. Cook until nicely browned. Remove from skillet and set aside. Cook and drain bow tie pasta as directed on package. Drizzle with 1 tablespoon olive oil and cover to keep warm.
On low heat, melt butter in skillet and saute onions, mushrooms, and garlic until tender. Add cream cheese, half-and-half, cheeses, and basil. Sprinkle with salt and pepper. Stir until smooth and creamy. Add fresh spinach and stir until it wilts, 2-3 minutes. Stir in chicken and pasta, coating well with the sauce. Serves 4-6.
Wine Recommendation: Kendall-Jackson-Vitner's Reserve Chardonnay 2012.
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