Soba Noodles with Sautéed Chicken, Mushrooms, and Spinach in Cream Sauce

Soba Noodles with Sautéed Chicken, Mushrooms, and Spinach in Cream Sauce

Yields 4 servings
Prep Time: 10 minutes; Total Time: 30 minutes

I took a slight departure from my usual olive oil and sautéed the chicken and vegetables in butter – I had forgotten how beautifully golden and subtly sweet that makes everything. Olive oil is good, but I need more butter in my ife. 

I used fat free half and half since it’s what I had on hand, but milk or cream would work just as well. 

Ingredients

• 2 tablespoons unsalted Butter, divided
• 2 boneless, skinless Chicken Breasts (about 1/2 pound total), sliced
• 6 ounces White Mushrooms, quartered
• 1 Onion, chopped
• 1 clove Garlic, minced
• 1 tablespoon Flour
• 3/4 cup Chicken Stock
• 3/4 cup Fat Free Half and Half
• 1 tablespoon chopped Rosemary
• 1 teaspoon chopped Thyme
• 1/2 package (about 6 ounces) Soba (Buckwheat) Noodles
• 2 cups Baby Spinach, chopped

Preparation

1. Bring a large pot of water to a boil.
2. While the water is boiling, melt 1 tablespoon butter in a 9-inch sauté pan set over medium heat. When the butter begins to sizzle and brown, add the chicken. Cook the chicken for 3 minutes on each side, or until golden brown. Remove chicken from the pan and set aside.
3. Return the pan to the burner and add the remaining butter. When the butter is melted, add the mushrooms, onions, and garlic. Cook for 5 minutes, or until mushrooms are golden brown and onion is soft. Sprinkle with flour and cook for one minute. Add the stock, half and half, rosemary, and thyme. Stir in the chicken. Simmer for 5 minutes, but do not allow it to boil.
4. Add the soba noodles to the boiling water and cook for 3 minutes (or as directed on the package). Drain and return to the pot.
5. Pour the saue over the noodles and add the spinach. Stir to combine. Let sit for 2 or 3 minutes so the spinach can wilt. Season to taste with salt and pepper.