I made this up from scratch tonight using a store-bought sauce and adding to it from there.

I bought this simmer sauce today and dressed it up a little.

8 chicken thighs
1 12-oz package sliced and clean baby portobello mushrooms
2-3 Tb vegetable oil
1 tsp garlic salt, pepper and Italian seasoning
1/2 stick butter
1/4 cup white wine
1/2 cup milk or cream
1 jar sauce (above mentioned or another marsala sauce)
2 cups cooked pasta
12 oz raw baby spinach leaves

In a large skillet, heat oil and brown chicken thighs on medium heat on both sides, seasoning with spices. Remove to plate and set aside.

Using chicken drippings and oil in skillet, melt butter on medium to low heat. Add mushrooms and sauté until softened. Add wine and simmer 5 minutes. Add milk or cream and stir well. Simmer about 5 more minutes. Add jar of purchased sauce. Mix well. Add browned chicken back into mixture. Simmer about an hour on low-medium heat, stirring occasionally.

Cook pasta according to package directions and drain. Set aside.

When chicken and sauce are done, remove from heat. Stir in baby spinach. Mix until spinach is wilted, only a few minutes. Blend pasta in. Serve with crusty bread.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet