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Recipe: Butter and Garlic Pasta with Chicken

 8 ounces fettuccine or spaghetti
 olive oil
 1 pound chicken breast, chopped into bite sized pieces
 salt and freshly ground black pepper, to taste
 8 tablespoons (1 stick) unsalted butter, divided
 4 cloves garlic, minced
 1 teaspoon smoked paprika
 2 cups baby spinach
 2 cups white or brown mushrooms, cut into bite sized pieces
 1 cup cherry tomatoes, sliced in half
 1/4 cup freshly grated Parmesan
 1/4 cup grated Asiago cheese
 2 tablespoons chopped fresh parsley leaves
1

Cook pasta to package directions. Drain, toss with cold water to stop cooking and toss with some olive oil.

2

Season the chicken with a few pinches of salt and pepper.

3

In a 10 inch cast iron skillet, melt 2 tablespoons of the butter over medium heat. Add the garlic. Sauté until softened and fragrant about 2 minutes.

4

Increase the heat to medium high, add the chicken & smoked paprika to the skillet. Cook until golden brown on all sides, toss with tongs to make sure all sides are evenly cooked, about 8 minutes total.

5

Add the remaining butter to the skillet, toss with the chicken to melt. Add in the pasta, spinach, mushrooms, tomatoes, Parmesan and Asiago cheeses. Cook about 3 minutes until the veggies soften and the spinach starts to wilt. Stir in the chicken.

6

Serve while hot. Garnish with the parsley.