Some recipes I have used many times. Others are new to me but I still enjoy. Here’s one I found on-line recently but apologize that I did not save the reference. Somebody deserves more credit for this than me- I am just sharing what I found with only slight changes.
Not sure what it was called either so I have made up the title.
Very simple and yummy if you like mushrooms!
2-3 boneless chicken breast (halves) cuts into small pieces
1 Tbspn butter
1 Tbspn oilive oil
2-3 garlic cloves, minced
Sun dried tomatoes- about a handful, rough chopped
Mushrooms- as much as you like, probably one to two handfuls
1 Tbspn flour
2 cups chicken broth
1.5 cups half & half
Salt & pepper
½ tspn Garlic powder
Half a box of linguine, broken in half
½ cup+ parmesan cheese
2 cups baby spinach
You will need a large skillet but it is the only pan you need!
Cook the chicken in the butter until nicely browned. Add the olive oil, garlic, sun-dried tomatoes and mushrooms and cook until tender.
Add the flour and stir for another minute.
Next, slowly add the chicken broth and half and half, scrapping any of the good bits from bottom of the pan. Add the salt, pepper and garlic powder.
Add the linguine to the pan and simmer, covered, for 10-15 minutes until pasta is cooked.
Remove from heat and add the cheese and spinach, stirring to incorporate.