Mushroom Chicken Pasta

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• 1 ¼ cup half and half
• 3/4 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried parsley
• ½ teaspoon dried basil
• ½ teaspoon onion powder
• ¼ teaspoon + As Needed salt
• ¼ teaspoon dried oregano
• ¼ teaspoon thyme
• ¼ teaspoon ground sage
• 2 tablespoons olive oil (divided)
• 8 oz sliced white button mushrooms (cleaned and patted dry)
• 2 cups spinach (packed)
• 1 lb boneless skinless chicken breast
• As Needed Black pepper
• ½ cup dry white wine (See notes.)
• 3 tablespoons salted butter
• 3 cloves garlic (minced)
• 2 tablespoons flour
• ¾ cup Parmesan cheese (grated)
• ¾ lb Farfalle pasta (see notes)

1. Sauce ingredients: 1 ¼ cup half and half; 3/4 cup chicken broth; 1 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon dried parsley; ½ teaspoon EACH: dried basil, onion powder; ¼ teaspoon EACH: salt, dried oregano, thyme, ground sage. Prep Work: Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
2. Cook the Mushrooms/Chicken: Heat 1 tbsp. olive oil in a deep skillet over medium-high heat. Add the mushrooms and cook for 4 minutes, then lightly sprinkle with salt to enhance their flavor. Add the spinach and sauté for 2 more minutes, until the mushrooms are brown and the spinach is wilted. Remove and set aside.
3. Cook the Mushrooms/Chicken: Cut the chicken into bite-size cubes and season with salt and pepper.
4. Cook the Mushrooms/Chicken: Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Add the chicken and cook on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside.
5. Make the Sauce/Cook the Pasta: Begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt. (I use ½ tbsp. kosher salt.)
6. Make the Sauce/Cook the Pasta: Meanwhile, add the white wine and garlic to the skillet and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.
7. Make the Sauce/Cook the Pasta: Add the butter and let it melt. Add the flour and stir continuously for 2 minutes, until it begins to brown.
8. Make the Sauce/Cook the Pasta: Reduce heat to medium low. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce heat to low.
9. Make the Sauce/Cook the Pasta: Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.
10. Make the Sauce/Cook the Pasta: Gradually sprinkle the Parmesan cheese into the sauce.
11. Make the Sauce/Cook the Pasta: Add the cooked pasta gradually, until your desired sauce/pasta ratio is obtained. (I prefer slightly less than ¾ lb.) Add the cooked mushrooms, spinach, and chicken and stir to combine. Cover partially and heat through for 1 to 2 minutes. Remove from heat and serve!