# What You'll Need:
→ Pasta
01 - 10.5 oz whole wheat spaghettini (or regular spaghettini)
→ Chicken
02 - 2 medium boneless, skinless chicken breasts (12 oz total)
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil
→ Mushrooms & 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the spaghettini according to package instructions until al dente. Reserve half a cup of pasta water, then drain and set aside.
02 - While pasta cooks, pound chicken breasts to even thickness. Season both sides with salt and black pepper.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and cooked through. Remove, cover loosely, and let rest.
04 - Reduce heat to medium in the same skillet. Add mushrooms and onion; sauté 4 to 5 minutes until softened and golden. Add garlic and thyme; cook 1 minute more.
05 - Sprinkle flour over vegetables; stir well and cook for 1 minute.
06 - Gradually whisk in chicken broth followed by milk, stirring to prevent lumps. Bring to a gentle simmer; cook 2 to 3 minutes until slightly thickened.
07 - Stir in Parmesan cheese and Dijon mustard until smooth. Season with salt and pepper. Add spinach if using; cook until wilted.
08 - Slice chicken into strips. Add chicken and cooked spaghettini to sauce; toss gently to coat. Add reserved pasta water as needed to reach desired consistency. Serve garnished with parsley and extra Parmesan if desired.
