FETTUCCINE CON SALSA AI FUNGHI POLLO, SPINACI E FONTINELLA

FETTUCCINE CON SALSA AI FUNGHI POLLO, SPINACI E FONTINELLA image

Yield 4-6 people

Number Of Ingredients 9

1 box fettuccine
1 jar Mushroom & Garlic sauce
1/3 cup extra virgin olive oil
1/2 cup onion, chopped
1 pound boneless, skinless chicken thigh, cubed
salt, to taste
freshly ground black pepper, to taste
6 oz baby spinach, coarsely chopped
1 cup fontinella cheese, cubed

Steps:

Bring a large pot of water to boil. Heat olive oil in a large skillet over medium heat. Add onions, cook until golden. Add chicken to skillet; season with salt and pepper and cook an additional 8-10 minutes or until cooked through. Add Mushroom and Garlic sauce to skillet and simmer for 5 minutes. Cook fettuccine according to package directions. Drain. Immediately add hot pasta to skillet and toss to combine. Add chopped spinach to skilet and toss to combine. Transfer to a serving platter or bowl.