Chicken & Portobello Mushroom Penne Pasta

Oooof… cheese. 

Chicken, and mushrooms, and spinach, sure, but also cheeeeese.

Oh, and carbs. 

This is a stick to your ribs in an Ohio winter kind of meal. 

She’s hearty and carb-y and perfect with crusty bread and red wine. 

Don’t let this line up intimidate you, this recipe is easy and can be prepped in one pan, so clean up is minimal. 

Sauté the chicken, set aside. 

Sauté the Portobello mushrooms, set aside. 

Then in that same pan, get your roux and cheese sauce on. 

Melt your butter down with huge chunks of fresh garlic, salt and pepper, and then add your flour. 

Once that all bubbles up and thickens, start adding in your heavy cream and then cheeses. 

Two types, ’cause we don’t mess around, dontcha know.

Once you combine the cooked pasta, chicken, mushrooms, and fresh spinach in a casserole dish, pour on that amazing cheese sauce and mix it all to combine. 

Pile on more mozzarella (the higher the cheese, the closer to heaven), and into the oven it goes!

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