- Cut chicken into bite-sized pieces; season with salt and pepper.
- Heat oil in a large skillet over medium. Add chicken and chopped mushrooms. Allow to cook for 5-6 minutes, stirring to brown all sides. Set aside covered.
- Add broth, salsa verde, milk and pasta to skillet. Boil, cover, and reduce heat to low; simmer for 15 minutes, stirring occasionally.
- Check pasta to be sure it has finished cooking, then add chicken and mushrooms back to skillet. Stir in the cheese; cover and cook for 2 minutes, allowing cheese to melt. Remove from heat; stir in spinach and allow to wilt for 1 minute. Serve with grapes on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie