Plush warm spinach and mushrooms.
Kosher salt, to taste
2 tablespoons Extra virgin olive oil
4 cups Mushrooms, mixed, such as cremini and shiitake
1/2 pound Baby spinach, stems removed and chopped
1 Onion, diced
2 cloves Garlic, sliced
1 teaspoon Rosemary, chopped
2 cups Rotisserie chicken, shredded, skin and bones discarded
1 lemon, zest
1 pinch Red pepper flakes
1/2 cup Parmesan, grated
Cook the penne in salted water to al dente, according to the package instructions. Drain the pasta but reserve a cup of the pasta water.
Heat a large skillet or Dutch oven to medium heat and add in the olive oil. When hot add in the mushrooms and let cook for 2 to 3 minutes before stirring or moving them at all to make sure they get nice and brown. Stir the mushrooms and cook for another minute then season with salt. Remove the mushrooms from the pan and set aside.
In the mushroom pan, add in the onions and garlic and cook until translucent, about 3 minutes. Add in the spinach and season with salt. Stir in the rosemary and the red pepper flakes and cook until the spinach has wilted.
Add the mushrooms back to the pan along with the chicken. Stir in the pasta along with the reserved pasta water and toss to coat. Stir in the lemon zest and parmesan cheese and serve.
Take your leftovers to the next level with this creamy chicken pasta recipe. We combine rotisserie chicken with mushrooms, spinach and warm red pepper flakes for the ultimate weeknight dinner the whole family will love.
Prep time: 5 minutes
Cook time: 15 minutes