10 ounces penne pasta, cooked
1/2 cup heavy whipping cream
1/4 cup raw baby spinach
1 tablespoon chicken soup base
1 tablespoon beef soup base
2 boneless skinless chicken breast
1 portabella mushroom, julienne cut
2 tablespoons olive oil
1 tablespoon chopped garlic
pinch salt and pepper

Grill chicken and julienne slice it. Sauté portabella in olive oil and until softened to touch (about 2-3 minutes over high heat of gas range). Season with salt and pepper.

Add garlic and chicken and beef soup base. When mixture begins to simmer, add spinach and cook for 1-2 minutes or until it wilts. Add grilled chicken and cream; simmer some more until it reduces (about 5 minutes). Toss in penne pasta and serve.

Submitted by: p.d. smirnov