Cook linguine according to package directions.
Season chicken pieces with salt, pepper, and with a liberal amount of garlic powder.
Heat butter and olive oil in large pan. Saute mushrooms over medium high heat until the moisture is sweated out and they begin to brown. Add chicken and brown on all sides, about 5 minutes. Add white wine and chicken stock to deglaze pan; stir. Add red pepper to taste, maybe 1/4-1/2 teaspoon. Bring to a boil, reduce heat to medium, let cook down a few minutes. Add spinach and stir in to wilt. Turn off heat, stir in tomatoes to warm. Serve over hot cooked pasta, squeeze a little fresh lemon juice over top after plated. Pass grated romano cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (360g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 335 (43%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 171.1mg||53 %|
|Sodium 1378.5mg||48 %|
|Potassium 856.5mg||23 %|
|Total Carbohydrate 60.7g||18 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 58.3g|
|Protein 47.1g||67 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 771
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.