8 oz. dried pasta (any variety will work)
1/4 cup extra virgin olive oil
1 lb. baby portabello mushrooms, thinly sliced
2 tbsp. sliced fresh sage
1/2 cup frozen spinach, cooked and drained
3/4 cup cooked chicken (from a rotisserie chicken)
1/2 cup Marsala wine
1/2 cup heavy cream
2 cups chicken stock
1 cup grated Parmesan cheese, plus some for garnish
Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions; drain and set aside.
Meanwhile, heat 1 quart of water to boiling in a medium pot. Add frozen spinach and cook 4 minutes. Drain and squeeze out excess moisture. Chop cooked spinach and set aside.
Heat olive oil over medium-high heat in a large skillet. Add sliced mushrooms and cook for 8 minutes; stirring occasionally. Season with salt, pepper, and sage. Add Marsala; cook 1 minute. Add in stock, chicken, and spinach and heat through. Add cream and cook for 10 minutes or until thickened. Add in pasta and cheese; toss to coat. Garnish with remaining Parmesan.