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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Chicken Pasta Recipe

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This recipe for Creamy Chicken Pasta, by , is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jenna VerColen


-2 tbsp salted butter
-1 cup spinach
-1 cup chopped mushrooms
- cup sundried tomatoes
- of a white onion
- cup heavy cream
- cup grated parmesan cheese
-1 tbsp chopped garlic
-1 chicken breasts
-garlic pepper, paprika, oregano, basil to taste
-2 cups of pasta of your choice**

**this is optional

1. Heat pan on medium heat.
2. Melt 1 tbsp of butter in pan.
3. Cut chicken into cubes and cook fully adding in garlic pepper and paprika to taste.
4. Once chicken is cooked, take out of pan and set aside.
5. If adding pasta, boil water and cook pasta while making the rest of the dish.
6. Melt second tbsp of butter in pan.
7. Add garlic and cook until it starts to brown.
8. Add mushroom and onion and cook until tender, then add Spinach and sundried tomatoes.
9. Once spinach is wilted, add heavy cream and parmesan cheese and mix until the cheese is melted and combined. Add oregano and basil to taste.
10. Let simmer for about 2 minutes, then add chicken back in.
11. Let simmer for another minute then serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30-40 minutes




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