Pasta Milano
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 3 tablespoons butter
  • 1 small onion
  • 5 cloves garlic, minced
  • 8 ounces Portabella mushrooms, sliced
  • ¼ cup all purpose flour
  • ¼ cup white wine
  • 2 cups cooked chicken, diced
  • ½ cup diced tomatoes
  • 2 cups baby spinach
  • 2 cups chicken broth
  • 3 cups milk
  • 1 tablespoon chicken bouillon (or 3 cubes)
  • 2 teaspoons dried parsley
  • ½ cup Parmesan cheese
  • ½ cup heavy cream
  • 2 cups cooked rotini pasta, or pasta of choice
  • Salt and pepper to taste
Instructions
  1. In a Dutch oven, melt the butter over medium high heat. Add the onions and garlic and saute until the onions are translucent, about 5 minutes. Add the mushrooms and continue to saute until the mushrooms have softened, about 5 minutes.
  2. Add the flour and stir so that the mushroom mixture is coated in the flour. Add the wine and cook for another minute.
  3. Add the chicken, tomatoes, spinach, chicken broth, milk, and chicken bouillon and stir to combine. Bring the soup to a simmer (not a boil). Cover the Dutch oven and simmer for 20 minutes, stirring occasionally.
  4. Add the parsley, Parmesan cheese and heavy cream. Simmer for another 5 minutes with the lid on the Dutch oven. Add salt and pepper to taste.
  5. Add the pasta to the sauce, and stir to combine.
  6. Serve immediately.
Recipe by The Little Chef at http://littlechefblog.com/pasta-milano/