Linguine with Chicken, Spinach and Mushrooms

1. 1

   Cut chicken cutlets crosswise into thin strips.

2. 2

   Thinly slice mushrooms; dice onion.

3. 3

   Remove and discard tough stems from spinach; coarsely chop; set aside.

4. 4

   In saucepot, prepare linguine as label directs, using 1 tablespoon salt in water; drain.

5. 5

   Return linguine to saucepot; keep warm.

6. 6

   Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken and 3/4 teaspoon salt until chicken is lightly browned and just loses its pink color throughout, about 5 minutes.

7. 7

   With slotted spoon, remove chicken to bowl.

8. 8

   In drippings remaining in skillet and 1 more tablespoon hot salad oil, cook onion until almost tender, about 5 minutes.

9. 9

   Add mushrooms and 1/4 teaspoon salt; cook until onion and mushrooms are golden.

10. 10

    Add chicken broth and cream cheese.

11. 11

    Over high heat, heat to boiling, stirring until cream cheese melts; boil 2 minutes.

12. 12

    Stir in chicken, spinach, and black pepper; heat through.

13. 13

    Toss linguine with chicken mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.