8oz Whole-Wheat Penne
2 TBPS Olive Oil (1+1)
2 Boneless Skinless Chicken Breasts, sliced thin
Salt & Pepper
8 oz sliced Mushrooms
3 minced Garlic cloves
2 TBSP fresh Thyme
1/4 cup White Wine
2 TBSP Lemon Juice
1 cup Ricotta
3/4 cup grated Parmesan Cheese
4 cups Baby Spinach, chopped
Cook the Pasta according to the manufacturers directions. Save 1 cup of the Pasta Water.
Heat 1 TBSP Olive Oil on skillet over MEDIUM HIGH. Season Chicken with Salt & Pepper and add to the pan. Flip occasionally and cook until done. Transfer the chicken to a plate.
Add the rest of the Olive Oil to the pan. Add Mushrooms and stir and cook for about 4 minutes. Add Garlic, Thyme, Salt & Pepper. Cook for about 2 minutes.
Add Wine and Lemon Juice and scrape all the good stuff off the bottom of the pan. Stir in into the sauce. Reduce heat to MEDIUM-LOW.
In a small bowl, mix the Ricotta, Parmesan, and 1/2 cup of the Pasta Water. Pour that into to the pan and mix. Add Pasta to the pan and mix. Add in more pasta water if needed. Then stir in the Spinach and chicken and cook until the spinach wilts.