This simple, fast, and delicious pasta meal is a crowd-pleaser every time.

Ingredients

• 1 16-ounce box of farfalle (bowtie) pasta
• 1 tbsp. olive oil
• 1 pound of chicken
• 8 ounces sliced mushrooms
• 1 tsp. garlic salt
• 1/2 tsp. black pepper
• 1 tsp. red pepper flakes
• 1/2 tsp. fennel seed
• 1 tsp. oregano
• 2 cloves garlic
• 1/2 cup half-and-half
• 5 ounces spinach
• 1/4 cup parmesan cheese
• 1/3 cup mozzarella cheese

Process

1. Cut the chicken into even-sized chunks or strips, your choice. Season it with the garlic salt, pepper, red pepper flakes, fennel, and oregano. Place it in a covered container and let it sit for half an hour.
2. Add the olive oil to a large skillet over medium heat. Add the chicken and cook until it is done; there should be no pink left and the internal temperature of the chicken should be 165 degrees.
3. Meanwhile: heat a large pot of water. Cook and drain the pasta per package instructions.
4. Set the chicken aside. Add the mushrooms to the skillet and season with a dash of garlic salt. Cook for one minute, then add the cloves of garlic to the pan. Cook for about 5 minutes.
5. Pour the half-and-half over the mushrooms and stir, scraping the bottom of the pan. Add the spinach and cook it until it begins to wilt.
6. Sprinkle the cheeses into the sauce, stirring slowly and steadily as you do so. The sauce should begin to thicken up.
7. Add the chicken and the pasta to the sauce.
8. Serve and enjoy!

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