Chicken, Spinach and Mushrooms with Penne Pasta

So I created this meal because I wanted to try a white sauce that wasn't Alfredo. But, this meal would be great to substitute Alfredo and you could also save time if you wanted to use jarred Alfredo sauce.  This will be a couple step process in making this dinner, with a variation for kids, but it's so worth it!

Chicken, Spinach, Mushrooms with Penne and White Sauce:

chicken strips (I do enough to have about 3 a person)

1 pound Penne pasta

2 HUGE handfuls of fresh spinach

5-6 mushrooms sliced

2 strips of bacon

2 cups Italian bread crumbs

2 egg whites

White Sauce:

4 tablespoons butter

3 tablespoons flour

1 tsp chicken bouillon granules, or 1 cube crushed

1 1/2 cups boiling water

1 cup 2% milk

ground pepper and salt to taste

 

If your chicken strips are frozen make sure to thaw them out.  I line them up on paper towels on a cookie sheet.  You can also put them in a Ziploc bag, fill the sink with water, and then put something heavy on the chicken bag so it stays under water the whole time.

After the chicken is thawed put 2 egg whites in one bowl and the bread crumbs in another bowl.  Coat each strip with egg white and then the bread crumbs.

 

After the chicken has been dipped put it in a preheated skillet with some coconut oil.  The coconut oil is for a healthier oil to consume.  If you want to use another oil go for it!  At the same time that I am cooking chicken I cut the bacon up into tiny pieces and cook in a small skillet.

*side note:  These strips are fantastic by themselves with that light fried taste.  My kids love these.  I will also add shredded Parmesan to the bread crumbs and make Parmesan crusted strips.*

 

Also get water boiling and cook the Penne according to the package.

 

When the strips have all been cooked it's time to start the sauce.  In a medium saucepan melt the butter over medium-low heat; stir in the flour and bouillon until roux is well blended. You're going to continue to cook this and stir until thickened and lightly browned, about 5 minutes.

 

Increase the heat to medium and whisk the boiling water into roux until smooth.  Stir in the milk; cook and stir until thickened, about 2 minutes more.  Then season with salt and pepper.

 

I then added the sauce to the drained cooked Penne and set aside.  

 

Now if you have little kids their meal may stop at this point.  You can give them the chicken strips and a helping of the Penne with the white sauce.

IF you want even more and a more adult appetizing meal with more flavors continue onto the next steps.

In a large skillet, I used a wok, add some olive oil and heat on medium.  Add the sliced mushrooms and start cooking them until tender.  Then add 2 HUGE handfuls of spinach.  It cooks down a lot so you can put a lot in the skillet.  Such a great way to get rid of spinach in your fridge so that it doesn't go bad.

 

Cook until all spinach is cooked down.

 

Last but not least assemble your meal.  I did a portion of the Penne with sauce and topped it with the spinach and mushrooms.  I then added some of the roasted cherry tomatoes that I made earlier in the day (post is on blog on how to make them), and then I put some of the crumbled bacon pieces and some chicken strips. I also added some shredded fresh spinach on top.  Absolutely delicious creation and my husband said it's in his Top 5 now. Simply Delicious