Mushroom Penne with Spinach and Chicken Thighs

1/2 medium onion, sliced

8oz sliced portabellos

butter

red wine to taste

1 zucchini, sliced lengthwise then chopped

5oz baby spinach

1/2 carton penne pasta, cooked

five chicken thighs

salt

cayenne pepper

saute or grill or roast five chicken thighs seasoned with salt and pepper.  chop into bite size pieces and keep warm.  

cook 1/2 carton/box of penne pasta according to package directions. drain but do not rinse. {you can do this while you are cooking the rest of the meal...see below}

melt 1 TB butter in large skillet over medium high heat.  saute 1/2 medium onion, sliced and 8oz portabello mushrooms for a long time.  onions and mushrooms can be cooked for a long time...i cooked them until onions were translucent and actually a little brown, mushrooms well cooked and browned.  

then i deglazed the pan with probably 1/3-1/2c?? or so of the red wine i was drinking whilst i cooked. ;)

add zucchini and 5oz {about half of a big bag} baby spinach, chopped.  i know spinach wilts...but i ALWAYS chop it anyway.  i love spinach but do not love huge leafy wilted pieces of it...ew.  

cook until spinach is wilted.

add chicken and pasta to pan. season with salt and cayenne pepper.

add 1 TB butter.

cook until heated through.

serve with a glass of wine.

enjoy!