Fettuccine with Chicken, Mustard Sauce & Spinach
- 1 box (12 oz) Carbe Diem!â„¢ Fettuccine
- 1 pound chicken breasts, cut into 1-inch slices
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons olive oil
- 1 small shallot, minced
- 1 cup chicken broth
- 3 tablespoons whole-grain Dijon mustard
- 4 ounces cream cheese, room temperature
- 1 tablespoon fresh thyme leaves, plus more to serve, if desired
- Kosher salt and ground pepper, if desired
- 10 ounces spinach, roughly chopped
1. Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente, about 15 to 17 minutes. Drain and set aside.
2. Meanwhile, season chicken all over with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, add chicken and cook until browned on both sides and cook through, about 2 to 3 minutes per side. Remove chicken to a plate and return skillet to medium heat.
3. Add shallot to skillet and cook until beginning to brown, 2 to 3 minutes. Add broth and mustard, and scrape up any browned bits in the pan. Add cream cheese and thyme, and cook, whisking frequently until sauce is smooth and thick enough to coat the back of a spoon, about 3 to 4 minutes. Season with salt and pepper if needed.
4. Add spinach, chicken, and pasta to pot and stir to coat. Bring to a simmer and cook until spinach is wilted, about 1 minute. Serve immediately.
