Preparation:

Place mushrooms and chicken in preheated sauté pan. Sauté until mushrooms begin to soften (approximately 2 minutes).

Add cream and chicken stock. Reduce sauce for an additional 2 minutes. NOTE: Sauce must have a creamy yellow color and be slightly thicker than heavy cream.

Add tomatoes and butter. Dredge spinach in sauce.

Place heated pasta on upper center of round plate.

Remove the spinach with tongs and arrange along bottom edge of plate (4 o'clock to 8 o'clock.)

Remove chicken and arrange in a "V" shape (point of "V" at 6 o'clock).

Pour sauce over chicken and lower half.

Makes: 4
Source:
Submitted by: Recipe Group Member
Date:

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