- Melt butter in a hot sauté pan. Add mushrooms and cook for 2 to 3 minutes. Season chicken with salt and pepper; add to skillet and sauté until lightly browned. Add sauce and spinach; toss for 2 to 3 minutes or until bubbling. Stir in hot cooked pasta, adjusting the consistency as needed with hot pasta water. Serve with additional Romano cheese and garnish with fresh parsley.
- Make this a baked pasta by transferring to an ovenproof serving dish; toss fresh breadcrumbs with Romano cheese, minced garlic, chopped fresh parsley and melted butter. Sprinkle over top and broil just until browned.