Creamy Spinach Mushroom Pasta

Tags: pasta, chicken, creamy

Ingredients

• ghee (1-2 tsp for searing)
• 400 g chicken thighs (boneless skinless)
• salt (to taste)
• black pepper (to taste)
• 250 g spiral pasta
• 100 g frozen mushrooms
• 50 g frozen diced onion
• 25 g frozen diced shallot
• 12.5 g frozen diced garlic
• 300 ml double cream
• 100 g frozen spinach
• pasta water (as needed to finish sauce)

Steps

1. Season chicken thighs with salt and black pepper.
2. Heat ghee in a stainless steel skillet over medium-high. Sear thighs until well browned on both sides, then remove — chicken will finish cooking in the sauce.
3. Add mushrooms, onion, and a pinch of salt. Cook over medium-high until liquid evaporates and the fond is deglazed.
4. Reduce heat to medium-low, add shallots, and sweat a few minutes.
5. Add garlic and sweat briefly, then pour in cream. Bring to a simmer. Meanwhile, start pasta water.
6. Dice reserved chicken and add to the simmering cream. Cook until sauce thickens.
7. Thaw spinach by covering with boiling water; drain in a sieve and chop if whole-leaf. Add to sauce.
8. Cook pasta until al dente, reserving some pasta water. Add pasta to sauce with splashes of pasta water to bring it together.