I  LOVE this recipe, and it has received rave reviews from all who have tried it!! It is by far one of my favorites, and I can almost guarantee it will be one of yours as well! It’s perfect to serve to your best dinner guests, but is also easy enough to make on a weeknight for the family. It will probably only take you around 30 minutes from start to finish, and I especially love how easy it is to make a creamy cheese sauce that’s not overpowering!!


I’ve made this recipe using chicken, shrimp and a combination of both!! I’ve also added other vegetables that I’ve had on hand at the time. So feel free to experiment with the vegetables you enjoy.


You will notice in the pictures that this time I’ve added about 6 ounces of a zucchini sliced super thin, for my garden is over producing this year, and I’m busy looking for ways to use up all the vegetables we’re harvesting!! Add any additional vegetables at the same time the rest of the vegetables are added in the recipe.







12 ounces Uncooked Pasta

1 (6 oz) Package Baby Spinach

1 Tbsp. Butter

1 (8 oz) package Fresh Mushrooms sliced

1 medium White Onion coarsely chopped

2-3 cloves Garlic minced

1 cup Chicken Broth

1/4 cup White Wine

6 oz or 3/4 cup Cream Cheese

1/2 tsp. Salt

1/4 tsp. Nutmeg

1/8 tsp. Pepper

1 pound Chicken cut into bite size pieces or 1 pound peeled cooked medium shrimp, tails removed

2 medium size tomatoes halved and sliced

1/3 cup Parmesan Cheese





Cook pasta according to package directions. Drain; return to pan. Stir in spinach; toss until spinach wilts. Set aside.


Melt butter in large skillet over medium high heat. Add mushrooms, onions, and garlic and cook until onions are clear and vegetables are soft (do not over cook), and set aside in another container while you cook the chicken.


(Looks just right and ready to pull off the heat!)

Add chicken to pan and brown on all sides. Stir in chicken broth and wine and cook down until chicken is fully cooked and broth begins to thicken. Reduce the heat and add cream cheese (cooked Shrimp) and seasonings to the pan. Keep stirring until cheese is melted and sauce begins to thicken.


Next add the cooked vegetables and tomatoes. Cook 2 minutes more to heat evenly. Remove from heat and pour over the pasta and toss together. Sprinkle with Parmesan cheese and serve.






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