- 1 lb Rotisserie Chicken Meat, cut into pieces
- 1 container Giovanni Rana Portobello Mushroom Sauce
- 1 package Giovanni Rana Fettuccine Pasta
- 1 cup Sliced Mushrooms
- 2 tbsp Olive Oil
- 1 tbsp Minced Garlic
- 2 cups Fresh Spinach
- To Taste Salt & Pepper
Method of Preparation
Cook pasta according to directions on package. Drain and return to pan.
Add oil and garlic to pan on medium heat. Saute until fragrant. Add mushrooms and cook until soft.
Mix mushroom sauce and spinach into pan. Allow spinach to cook.
Add chicken to pan and mix into sauce.
Place cooked pasta back on cook top to reheat. Add sauce to pasta and toss well.