Spicy Chicken Bow Tie in cream sauce

Spicy Chicken Bow Tie in Cream Sauce

SERVES 4 -6
Ingredients
1 lb bow tie pasta
6 chicken breasts
4 cups low sodium chicken broth
2 teaspoon red pepper flakes
salt and pepper
2 cup heavy cream
2 cup Parmesan cheese
4 garlic cloves
1 cup of spinach sliced into ribbons
1 can drained mushrooms
Directions
1-Boil water for pasta and salt water prior to adding pasta.
2-Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
3-Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
4-Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shred chicken with a fork. Set aside. Strain broth and return to pan.
5-Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
6-Add cream to broth and garlic.
7-Roll up spinach leaves and chop into thin ribbons. Add this to cream mixture.
8-Add chicken and cooked pasta into sauce mixture.
9-Add Parmesan cheese and stir until well blended.
10-Leave to thicken slightly on medium heat for about 5-10 minutes.
11- Add drained mushrooms
12-The sauce will not be as thick as Alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!

Note: I like the sauce a little thicker so I make a roux using 2 tbsp of butter and 2 tbsp of flour. Add to the pasta sauce and it will thicken right up.