INGREDIENTS

  • 1 (8ounce)package yolk-free wide egg noodles
  • 1 teaspoon olive oil
  • 1 lb boneless skinless chicken thighs , trimmed of all fat and cut into 2-inch pieces
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 lb plum tomatoes , seeded and chopped
  • 1/2 lb shiitake mushrooms , stemmed and sliced
  • 1 red onion , thinly sliced
  • 1 cup low sodium chicken broth
  • 1/2 dry white wine
  • 2 garlic cloves , minced
  • 1 bunch spinach , cleaned and coarsley chopped
  • 1/4 cup half & half light cream
  • 3 tablespoons grated parmesan cheese

DIRECTIONS

  1. Cook noodles according to package directions; drain.
  2. Meanwhile, heat the oil in large nonstick skillet.
  3. Add the chicken.
  4. Sprinkle with the thyme, salt and pepper; saute until browned, about 6 minute.
  5. Stir in mushrooms, onion, and water.
  6. Cook, uncovered, stirring occasionally, until the onion is tender, about 8 minute.
  7. Add the tomatoes, broth, wine, and garlic; bring to a boil.
  8. Reduce the heat and simmer, covered, 10 min to blend the flavors.
  9. Stir in the noodles, spinach, half-and-half, and cheese.
  10. Simmer, uncovered, until spinach just begins to wilt.