Ingredients
Equipment
Method
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Chicken
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Cook the Vegetables
- In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and cook until translucent, about 3 minutes. Add the garlic and mushrooms, cooking until the mushrooms are browned and tender, about 5 minutes.
Deglaze and Simmer
- Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let the liquid reduce by half, about 5 minutes.
Create the Sauce
- Reduce the heat to low. Stir in the Greek yogurt, Dijon mustard, and lemon zest (if using). Mix until the sauce is smooth and heated through.
Combine Everything
- Return the cooked chicken to the skillet, along with the drained pasta and fresh spinach. Toss everything together until the spinach wilts and the pasta is well coated with the sauce.
Serve
- Divide the pasta among plates or bowls. Sprinkle with grated Parmesan cheese and garnish with fresh parsley or thyme. Serve immediately.
Notes
For a vegetarian version, omit the chicken and add more mushrooms or a plant-based protein like chickpeas. Adjust the seasoning as needed to enhance the flavors.