# Ingredient List:
→ Pasta
01 - 10.5 ounces whole wheat spaghettini or regular spaghettini
→ Chicken
02 - 2 medium boneless skinless chicken breasts (approximately 12 ounces total)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil
→ Mushrooms and Vegetables
06 - 9 ounces cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small yellow onion, finely diced
09 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
10 - 1 cup baby spinach, roughly chopped (optional)
→ Sauce
11 - 2 tablespoons all-purpose flour
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup low-fat milk (1% or 2%)
14 - 1/4 cup grated Parmesan cheese
15 - 1/2 teaspoon Dijon mustard
16 - Salt and pepper to taste
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Extra grated Parmesan cheese (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the spaghettini according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining. Set pasta aside.
02 - While pasta cooks, pound chicken breasts to even thickness for uniform cooking. Season both sides generously with salt and pepper.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate, cover loosely with foil, and let rest.
04 - Reduce skillet heat to medium. Add sliced mushrooms and diced onion; sauté 4 to 5 minutes until softened and lightly golden. Add minced garlic and thyme; cook 1 minute until fragrant.
05 - Sprinkle flour evenly over vegetables, stirring constantly to coat. Cook for 1 minute to remove raw flour taste.
06 - Gradually whisk in chicken broth, followed by milk, stirring continuously to prevent lumps. Bring to a gentle simmer and cook 2 to 3 minutes until sauce thickens slightly.
07 - Add grated Parmesan cheese and Dijon mustard, stirring until fully melted and smooth. Season with salt and pepper to taste. If using spinach, add now and stir until just wilted.
08 - Slice rested chicken into strips. Return pasta and chicken to the skillet, tossing gently to coat evenly with sauce. Add splashes of reserved pasta water as needed to achieve desired consistency. Serve immediately, garnished with fresh parsley and additional Parmesan if desired.
