Chicken and Mushroom Fettucini in a Creamy Lemon Sauce

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 tsp thyme
• 1/2 tsp garlic powder
  
• 1/4 tsp salt
• 1/4 tsp pepper
  
• 1/2 package frozen chopped spinach, thawed, and squeezed of excess moisture
  
• 1/4 cup pine nuts (lightly toasted)
• 8-10 button mushrooms, sliced
• 3 cloves minced garlic
  
• 1Tbsp butter
• Juice and zest from one whole lemon
  
• 1 Tbsp extra virgin olive oil
• 1 cup low sodium chicken stock
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1-2 Tbsp fresh chopped basil
• parmesan aregiano
  
• 1 package good quality fettucini
  

Directions

1. Sprinkle chicken breasts on both sides with salt, pepper, thyme, and garlic powder. Cut into bite sized pieces.
2. Warm olive oil over medium high heat  in a large non-stick pan. Add the chicken breasts and begin to saute. After about two minutes, add the mushrooms and continue to saute until the mushrooms are golden and have lost their water (about 10 minutes)
3. Add the butter to the pan. Once it's melted, add the garlic and saute for about 30 seconds until it begins to be fragrant. Add lemon juice, lemon zest, chicken stock, and wine. Bring to a boil and then reduce heat to medium. Continue to simmer until the sauce reduces by about half and begins to thicken.
4. In the meantime, fill a large pot with salted water and bring it to the boil. Add fettucini and boil until al dente.
5. When the sauce has reduced and thickened, add the 1/2 cup of heavy cream and the spinach. Stir well and add the pasta directly to the sauce. 
6. Toss in the basil, and pine nuts. Sprinkle with fresh cracked black pepper and parmesan aregiano.