Original Recipe


  1. Bring salted water to a boil, once boiling add spinach, return to a boil, add pasta. Cook per package instructions.
  2. preheat skillet over medium high heat, and cook chicken 3 minutes per side, transfer to plate and set aside.
  3. Reduce heat to medium add the mushrooms and 1/2 cup of chicken stock. Cook mushrooms in stock until they've released all their liquid
  4. Add 2 Tbsp butter, green onions, and jalapeno sweat for a few minutes.
  5. Cut the chicken into cubes and add to sweated onions + mushrooms + and garlic, cook for a minute
  6. Add in second 1/2 cup of stock, cup of heavy cream, bring to a boil, and cook until sauce is reduced to desired thickness and chicken has finished cooking through.
  7. Add the pasta + spinach to the creamy sauce, and cook while stirring till well combined.