Farfalle with Mushrooms and Spinach

Farfalle with Mushroom and Spinach.1

On Sundays I typically like to make a meal that I bring for the whole week to work, so pasta is usually a good bet for me.  I feel a little healthy eating this dish because of the mushrooms and spinach, so it kind of cancels out the pasta 🙂  I found this lovely recipe from the Better Homes and Gardens cookbook, but adjusted it for myself.

Farfalle with Mushrooms and Spinach


  • 1 large skinless, boneless chicken breast
  • 8 oz. dried farfalle (bow tie) pasta
  • 2 tbsp EVOO
  • 1/3 cup chopped yellow onion
  • 1 cup sliced portobello or other fresh mushroom
  • 2 garlic cloves, minced
  • 4 cups fresh baby spinach
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 cup shredded Parmesan cheese


  • In a pot, cook the pasta according to directions.
  • In the meanwhile, heat EVOO in a large skillet over medium heat.  Add the onion and mushrooms and cook for about 3 minutes, or until mushrooms are nearly tender.  Add the garlic within the last 30 seconds and stir.
  • Stir in spinach, thyme, and pepper, cooking for about 1 minute or until heated through and spinach is slightly wilted.
  • Stir in cooked pasta; toss gently to mix.  Sprinkle with cheese.

Farfalle with Mushroom and Spinach.2

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