12 oz angel hair pasta
1 small carton portobello mushrooms(roughly chopped but not too small)
1 10 oz box frozen spinach(thawed & drained)
12 oz half and half cream
Sour cream(small container or about 8 ounces. To Taste)
8 oz. of shredded Parmesan cheese
1 12 oz bag white Italian cheese blend (shredded) (To Taste)
1 stick of butter
Olive oil(about 3 tablespoons)
Salt, pepper, garlic powder, seasoned salt (To taste)
9 X 13 inch baking pan(sprayed with nonstick spray or greased)
1. Cook pasta according to package, drain & set aside.
2. Marinate chicken breasts in salt, pepper, garlic powder & seasoned salt covered in the refrigerator for few hours. Don't overly season chicken breasts.
-In a large saucepan or pot, saute the chicken in olive oil on medium heat until done.
-Add the stick of butter to the chicken drippings.
-Saute the mushrooms in the butter & the chicken drippings until they start to get tender.
-Add in the spinach and cook for about 5 more minutes.
-Stir frequently and be prepared to turn the heat down if necessary, throughout the whole process to avoid sticking.
-Add sour cream and blend in well. Cover and continue to cook on low for about 5 minutes.
-Add chicken back into pan, stir, cover and cook for 5 minutes.
-Stir in the shredded Parmesan cheese.
-Make sure mixture is seasoned to your taste. Remove from heat.
-Top with the shredded Italian cheese blend and bake at 350 degrees for about 30 minutes.
Serve & enjoy!