2 Boneless chicken breasts
½ cup FIORE Mushroom & Sage Olive Oil
8 oz. sliced portabella mushrooms
2 cloves garlic, diced/pressed
Sea Salt & freshly ground black pepper
Pasta of your choice
1 package fresh baby spinach
3 tbls Grated (or shaved) Parmigiano Reggiano cheese
Sour cream to garnish
Heat olive oil in saute pan. Dice chicken and cook in saute pan - add sliced portabella mushrooms and garlic cloves.
While chicken is cooking, cook pasta as directed. Drain and drizzle olive oil on pasta. Transfer pasta and chicken ingredients back into pasta pot and mix well.
Add fresh spinach into pasta mixture on low heat - stir until spinach is wilted.
Serve in large pasta bowl and top with grated Parmigiana Reggiano cheese. Garnish with sour cream on individual servings.