Creamy pasta sauce with fresh mushrooms and spinach over chicken and fettuccine.


  • 6 small chicken breasts
  • Flour, salt and pepper, for dredging
  • 1 pound fettuccine, cooked according to package directions
  • 4 Tablespoons olive oil
  • 1/3 cup flour
  • 2 Tablespoons butter
  • 2 cups chicken stock
  • 2 cups cream (milk or half and half can be used)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 ounces fresh white mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 (6 ounce) package shredded Gouda cheese
  • 2 cups baby spinach leaves


Heat oil in a large skillet. Dredge chicken in flour seasoned with salt and pepper. Place in skillet, cook 5 minutes, flip chicken and cook 5 minutes more. Remove from skillet, set aside.

Place butter in skillet, melt. Add mushrooms and garlic, cook for about 5 minutes, stirring occasionally.

Whisk together flour, cream, chicken stock, salt and pepper. Pour over mushrooms, bring to a simmer, cook for 5 minutes. Whisk in cheese. Add chicken back in, cover and simmer for 5-10 minutes.

Add spinach in, allow to wilt. Toss with prepared fettuccine. Serve and enjoy!

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