Ingredients:
- 2 tbs. extra-virgin olive oil
- 1 lb boneless, skinless chicken breast thinly slices
- 8 ounces penne pasta
- 4 garlic cloves, minced
- 2 tbs. fresh thyme
- 12 oz. fresh king boletes, (about 6 cups) cut into ¼ inch width by 1 in. length pieces
- 1/4 cups dry white wine
- 2 tablespoons lemon juice
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- ¼ cup grated Parmesan cheese (for garnish)
- 4 cups chopped baby spinach
- 1/2 tsp salt
- 1/2 tsp pepper
Method:
In a large pot bring water to a vigorous boil and cook pasta according to package directions. Reserve one cup of cooking water and drain the pasta. Heat 1 tbs oil in a large pan over medium heat-high heat and add chicken, salt, and pepper. Cook for 5-7 minutes stirring occasionally until chicken is cooked through. Transfer the chicken to a plate. Add the remaining 1 tbs oil to the pan and add the king bolete slices and cook for 2-4 minutes stirring occasionally. Add thyme and garlic and cook for 1 minute. Add wine and lemon juice and cook for an additional minute. Reduce heat to low. Mix ricotta and Parmesan in a small bowl and add to the pan with the ½ cup of reserved cooking water. Stir until the sauce is creamy.
Mix the pasta with the creamy sauce, adding more water to the sauce to thin if necessary, then add the king boletes, chicken and spinach. Garnish with more Parmesan.
