Imagine if it was creamy on top of that with chicken ranch, mushrooms, and's hard to beat. A solid meal to enjoy with friends with good wine and especially without the belt!

ranch sauce ingredients :

1/4 cup (85 g) mayonnaise
1/4 cup (85 g) milk
2 tbsp. (43 g) sour cream
1 c. (5 g) lemon juice
1/2 tsp. (2.5 g) fresh dill
1/2 tsp. to 1 teaspoon (2.5 g) dried parsley
1/2 tsp. (2.5g) Onion Powder
1/2 tsp. (2.   5 grams) garlic powder
1/2 tsp. (2.
600g chicken breasts, skiinless
Salt and pepper from the grinder
components for comfort
450 grams linguine
olive oil
227g coffee mushrooms, not very thinly sliced
1/2 onion, chopped
Leaves of 4 sprigs fresh thyme
4 cups baby spinach
3 tbsp. tablespoon butter
2 large garlic cloves, finely minced
1/4 cup flour
1 cup hot milk
2 cups hot chicken broth
1/2 tsp. Italian seasoning
1 cup shredded Parmesan cheese + a little to serve
1/4 c cheddar cheese
Salt & pepper to the grinder

* Preparation :

In a bowl, add all sauce ingredients and season with salt and pepper. Mix and set aside.
Place the chicken breasts in an airtight dish and pour the seasoning over the chicken. Mix well and close the dish. Keep in the fridge for at least an hour.

Heat oven 400 degrees F .
Line a baking tray with butter paper and place the chicken breasts on it. Bake for 35 minutes or until internal temperature reaches 165°F (74°C). Take it out of the oven and let it cool for 10 minutes. Cut into cubes and set aside.

In  saucepan fill with boil salted water, cooking pasta accorde to package methods. Pour to colander, drain well and set apart.
In the same saucepan, heat over medium-high heat, drizzle with a fine drizzle of olive oil followed by mushrooms, onions, and thyme. Seasoning with salt also  pepper & cooking for 5 min, stir.

Add the spinach and continue to cook for 2 minutes, until bubbling. Removing to fire & reserve.
In a medium saucepan, heat over medium heat, add butter and melt. Adding garlic & cooking, stir, for 2 minutes.
Add the flour and mix to form a roux and cook for 2 to 3 minutes, stirring.

Adding milk & whisking to break up any lumps. Then pour chicken broth, Italian spices, salt and pepper.
Cook for 8 to 10 minutes, stirring constantly, until sauce thickens slightly. (You don't want a very thick sauce because the pasta will absorb the liquid.) Remove from heat, add cheese, and blend for 2 minutes, until melted. Taste and adjust seasoning if necessary.

In a large saucepan over medium heat, add half of the pasta and half of the sauce over the mushroom mixture. Mix well to cover the pasta. Then add the rest of the pasta and the rest of the sauce and stir again. Cook for 2 to 3 minutes until completely heated up. Add a little milk to thin it out if the sauce becomes too thick. (I added about 1/4 cup of it but this will depend on how thick the sauce is in the base.)

Enjoy !