Preheat oven to 350 F.
In a medium baking dish, dribble some olive oil on the bottom.
1 tablespoon olive oil
Add the chicken, sprinkle tarragon, salt and pepper on top. Dribble more olive oil on top of the chicken.
6 boneless chicken thighs, tarragon, salt, pepper
Bake for 35 minutes.
10 minutes before the chicken is done, heat a sauté pan on medium/high and add 1 tablespoons olive oil. Add mushrooms and sauté for 5 minutes.
1 tablespoon olive oil, 10 ounces portobello mushrooms
In a small dutch oven, add milk, broth and wine. Heat until almost at a boil and add the parmesan cheese, salt and garlic paste. Whisk until the cheese has melted and it is all combined.
1 cup almond milk, 1/2 cup grated parmesan, 1/4 cup chicken broth, 1/4 cup white wine, 1/2 teaspoon salt, 1 teaspoon garlic paste
Add spinach and stir until it has wilted somewhat.
2 cups spinach
Add chicken and stir around until the chicken is combined. Simmer for 5 minutes.
Plate some pasta and spoon a piece of chicken on top and ladle on the sauce.
Eat
Smile
Enjoy