# What You'll Need:
→ Pasta
01 - 10.5 oz whole wheat spaghettini or regular spaghettini
→ Chicken
02 - 2 medium boneless, skinless chicken breasts (about 12 oz total)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil
→ Mushrooms & Vegetables
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small yellow onion, finely diced
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
10 - 1 cup baby spinach, roughly chopped (optional)
→ Sauce
11 - 2 tablespoons all-purpose flour
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup low-fat milk (1% or 2%)
14 - 1/4 cup grated Parmesan cheese
15 - 1/2 teaspoon Dijon mustard
16 - Salt and pepper to taste
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Extra grated Parmesan cheese (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the spaghettini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, until golden and cooked through. Remove to a plate, cover loosely, and let rest.
04 - In the same skillet, reduce heat to medium. Add mushrooms and onion; sauté for 4–5 minutes until softened and golden. Add garlic and thyme, cook for 1 minute.
05 - Sprinkle flour over the vegetables; stir well and cook for 1 minute.
06 - Gradually whisk in the chicken broth, followed by the milk, stirring to avoid lumps. Bring to a gentle simmer; cook 2–3 minutes until slightly thickened.
07 - Add Parmesan cheese and Dijon mustard; stir until smooth. Season with salt and pepper. Add spinach now if using, stir until wilted.
08 - Slice chicken into strips. Add cooked spaghettini and chicken to the sauce; toss gently to coat. Add a splash of reserved pasta water if needed for desired sauce consistency.
09 - Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
