Step 1

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

Step 2

Heat 1 tbsp. olive oil in a deep skillet over medium-high heat. Add the mushrooms and cook for 4 minutes, then lightly sprinkle with salt to enhance their flavor. Add the spinach and sauté for 2 more minutes, until the mushrooms are brown and the spinach is wilted. Remove and set aside.

Step 3

Cut the chicken into bite-size cubes and season with salt and pepper.

Step 4

Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Add the chicken and cook on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside.

Step 5

Begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt. (I use ½ tbsp. kosher salt.)

Step 6

Meanwhile, add the white wine and garlic to the skillet and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.

Step 7

Add the butter and let it melt. Add the flour and stir continuously for 2 minutes, until it begins to brown.

Step 8

Reduce heat to medium low. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce heat to low.

Step 9

Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.

Step 10

Gradually sprinkle the Parmesan cheese into the sauce.

Step 11

Add the cooked pasta gradually, until your desired sauce/pasta ratio is obtained. (I prefer slightly less than ¾ lb.) Add the cooked mushrooms, spinach, and chicken and stir to combine. Cover partially and heat through for 1 to 2 minutes. Remove from heat and serve!