Creamy Chicken, Mushroom, and Spinach Pasta Recipe

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil stirring occasionally until tender yet firm to the bite about 12 minutes. Drain and transfer to a serving bowl or a deep platter.

Meanwhile heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper place in the hot oil and cook until lightly brown on one side 3 to 4 minutes. Turn and cook on the other side until light brown an additional 3 to 4 minutes. Transfer chicken to a plate.

Add mushrooms and onion to the hot skillet and cook until onion is lightly browned 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard season with salt and pepper and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.

Continue to cook the sauce until slightly thickened about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.