- Cook pasta according to package directions and set aside.
- While pasta is cooking, warm olive oil in a large non-stick skillet over medium heat. Add button mushrooms and carrots to the skillet and cook, stirring frequently, for about 3 minutes. Add Bell pepper and roasted onion and cook an additional 3 minutes. Stir in chicken broth, salt, sage and pepper.
- Bring mushroom sauce to a boil. Add fresh spinach, reserved pasta and the chicken. Reduce to a simmer, cover and cook until spinach has wilted and pasta is warmed through, about 3 – 4 minutes. Transfer to a large serving bowl.
NOTE: To roast the onion – wrap the entire onion in foil and bake in a 350º oven until soft and caramelized juices run from the foil wrap.
Makes 4 servings
Calories per serving: 365
Fat per serving 9 (21%)
Prepared by Michael Noble, September 22, 2004