Spinach and Mushroom Chicken Penne in Cream Sauce

    Wordy name- but so fabulous! This meal was wonderful to make because it feeds 6 people no problem. My boyfriend also said it would be a great meal to impress my future in-laws! Another positive is that the ingredients for this fabulous meal add up to about $15-$20 (depending on what you may/may-not already have around your kitchen.) 

So here is what you're going to need:

• 1 box penne pasta
• 2 ¾ cup portabella mushrooms
• ½ tsp dried oregano
• ¾ cup vegetable stock
• 1 tsp lemon juice
• 1 8oz block of Philadelphia cream cheese
• 1 pkg frozen spinach leaves
• 1 pkg chicken tenders
• Olive Oil 

Instructions:

1. Heat a small saucepan on medium heat, add ½ cup of salted sweet cream butter, ½ cup olive oil, then add mushrooms and cook for 10-12 minutes. After cooked reduce burner on low.
2. Meanwhile heat a medium saucepan to medium/high heat, add ¾ cup olive oil and a pinch of oregano. Cook chicken tenders until slightly browning on both sides.Remove from heat and set aside for now.
3. In a large saucepan bring slightly salted water to a boil then add entire box of penne pasta. Cook 10-11 minutes. Drain pasta.
4. Dice chicken into small/medium chunks.
5. In the large saucepan you used for the pasta- add block of cream cheese, ½ cup of whole milk, ¾ cup vegetable stock, 1 tsp lemon juice, and 1 ½ cups frozen spinach leaves. Heat contents on medium heat until the frozen spinach leaves have melted and mixture is creamy. Add chicken then add pasta. Mix contents completely and cook on medium heat for 3-5 minutes. Let set before eating.  

(My boyfriend suggested serving with garlic bread)

Makes: 6-8 servings 

                 Tastes even better the 2nd day!!!