3 green onions, chopped, some of the greens reserved
1 jalapeno
4 cloves garlic diced
1 tsp fresh tarragon
Avocado Oil
2 Tbsp butter
1 lb farfalle
1/2 lb frozen spinach
Bring salted water to a boil, once boiling add spinach, return to a boil, add pasta. Cook per package instructions.
preheat skillet over medium high heat, and cook chicken 3 minutes per side, transfer to plate and set aside.
Reduce heat to medium add the mushrooms and 1/2 cup of chicken stock. Cook mushrooms in stock until they've released all their liquid
Add 2 Tbsp butter, green onions, and jalapeno sweat for a few minutes.
Cut the chicken into cubes and add to sweated onions + mushrooms + and garlic, cook for a minute
Add in second 1/2 cup of stock, cup of heavy cream, bring to a boil, and cook until sauce is reduced to desired thickness and chicken has finished cooking through.
Add the pasta + spinach to the creamy sauce, and cook while stirring till well combined.