Ingredients:
1 package of sliced portabella mushrooms
1 medium sweet onion diced
1 tbsp of roasted garlic
3/4 cup of regular cream
1/3 cup of chicken broth, reduced sodium
2-3 cups of spinach
1/2 cup of your favorite alfredo sauce (I used Classico's Mushroom Alfredo)
Pasta of choice
1-2 tbsp of flour
Olive Oil (or Grapeseed Oil, see below)
Salt and Pepper to taste
Being by sautéing onions, mushrooms, and garlic in oil until onions are softened and mushrooms are browning.
I choose to sauté with grapeseed oil because it has a higher smoke point and doesn't break down the fats in the oil when cooking at high temperatures... read more here: The Health Benefits of Cooking with Grapeseed Oil
Next add chicken broth, cream, and alfredo. Allow to simmer for 5-7 minutes. Add flour to thicken as needed, allow to simmer while your pasta is cooked al dente.
When pasta is ready get another pan and toss in desired amount of pasta and sauce together for your meal. Then add in desired amount of spinach, a few handfuls should be about right. This is the best trick to get your pasta to really come together. Cook sauce and pasta together for a few minutes over medium heat.
Transfer to a bowl or plate, sprinkle with parmesan and enjoy!
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