Pasta and Chicken in a Creamy Mushroom Sauce - (Can be vegan)

This was so creamy and delicious.  With a comfort food feel to it.  It's a little bit of prep, but well worth the endeavor.  To make this you will need:

1 cup low-sodium chicken broth (Vegan Vegetable broth)

1 ounce dried porcini mushrooms

Sea salt

1 pound farfalle pasta (bow ties)

3 tablespoons extra-virgin olive oil

1 medium onion, sliced

1 teaspoon freshly ground black pepper

One bag of baby spinach leaves

1 container of Philly Cooking Cream - Savory garlic (Vegan Tofutti Cream Cheese)

2 chicken breasts, (roasted) diced into 1/2-inch pieces (You can buy rotisserie)(Vegan Morning Star Farms Chicken Strips)

 

1.)  If you are making your own chicken breasts, preheat oven to 350 degrees.  Spray a baking sheet with Pam.  Sprinkle the chicken with salt and pepper and bake in the oven for 40 minutes.  Once they have cooled, dice them.

2.)  In the meantime, Chop the mushrooms in the bowl of your food processor.  Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Reserve.

3.)  Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender about 11minutes. Drain and reserve about 1 cup pasta water.
4.)  Heat the oil over medium-high heat in a large nonstick saute pan. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the onion are soft, about 3 minutes. Add the spinach in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
5.)  Remove the pan from the heat and add thePhilly Cooking Cream. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.