Pasta with Chicken and Brie

My darling friend Kate has up and left us "temporarily" for the German countryside. Actually, is it countryside? I really don't know, but it sounds far more pleasant that way...I really need to pay better attention. Miss and love you!

It seems, however, that she's been busy entertaining herself in my favorite way—with food—which results in her posting pictures of deliciousness on her facebook and making me hungry at really strange hours of the day. I stole this Real Simple recommendation from her, and adapted it to make it, well, meatier. Fantastic. Thumbs up from both the hubby and me.


Penne with Chicken and Brie
About 12 oz whole wheat penne (3/4 a box)
salt
freshly ground pepper
cooking spray
2 cloves garlic, thinly sliced
2 large boneless, skinless chicken breasts, sliced into 1/4 inch thick medallions
1 tsp butter
1 package sliced brown mushrooms
1/3 cup vermouth or white wine
2-3 cups baby spinach
8 oz Brie (rind sliced off), cut into small chunks

Cook pasta in large pot with salted, boiling water (add 1/2 tsp or so before you boil it) for about 8-9 minutes or until al dente (almost cooked). Drain pasta when finished and return to pot.

In the meantime, heat large saute pan over medium high, coat with spray, and cook garlic for about a minute. Add chicken slices, and sprinkle well with salt and pepper. Saute, flipping chicken over as needed, until completely white and cooked through, about 5 minutes. Remove from pan and keep warm. (When pasta is done and drained, you can just throw the chicken in the pot with it and cover.) Return pan to fire, and add butter, mushrooms and wine. Saute for about 3 minutes or until soft, then add spinach, and continue sauteing until wilted.

Combine pasta, chicken and mushroom mix (including any leftover liquids) in the large pot, and return to very low heat. Stir in brie, and combine gently until brie is melted completely (should take a few minutes).