# What You Need:
→ Pasta
01 - 10.5 oz whole wheat spaghettini or regular spaghettini
→ Chicken
02 - 2 medium boneless skinless chicken breasts approximately 12 oz total
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil
→ Mushrooms and Vegetables
06 - 9 oz cremini or white mushrooms sliced
07 - 2 cloves garlic minced
08 - 1 small yellow onion finely diced
09 - 1 tsp fresh thyme leaves or 1/2 tsp dried
10 - 1 cup baby spinach roughly chopped optional
→ Sauce
11 - 2 tbsp all-purpose flour
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup low-fat milk 1% or 2%
14 - 1/4 cup grated Parmesan cheese
15 - 1/2 tsp Dijon mustard
16 - Salt and pepper to taste
→ Garnish
17 - 2 tbsp fresh parsley chopped
18 - Extra grated Parmesan optional
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook spaghettini according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, pound chicken breasts to even thickness. Season both sides with salt and pepper.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through. Transfer to a plate, cover loosely, and rest.
04 - Reduce heat to medium. In the same skillet, cook mushrooms and onion 4-5 minutes until softened and golden. Add garlic and thyme; cook 1 minute.
05 - Sprinkle flour over vegetables. Stir well and cook 1 minute to remove raw taste.
06 - Gradually whisk in chicken broth followed by milk, stirring to prevent lumps. Bring to a gentle simmer and cook 2-3 minutes until slightly thickened.
07 - Stir in Parmesan cheese and Dijon mustard until smooth. Season with salt and pepper. Add spinach now if using and stir until wilted.
08 - Slice chicken into strips. Add cooked spaghettini and chicken to the skillet. Toss gently to coat, adding reserved pasta water if needed for consistency. Serve immediately with fresh parsley and extra Parmesan.
