Chicken mushroom fettuccine

Method

1. Bring a large pot of lightly salted water to a boil.
2. Lay the chicken tenderloins out on a plate and pat dry. Cut into 1-inch strips. In a small bowl, mix together garlic powder, Italian seasoning, ½ teaspoon of salt, and pepper. Season the chicken with the spice mixture on all sides.
3. Heat a large skillet over medium-high heat. Add oil and butter, when the butter is melted and sizzling, arrange the chicken tenderloins in a single layer. Cook for 4 to 5 minutes, or until the bottom is nicely browned, then flip and cook for another 3 to 4 minutes, or until cooked through. Transfer the chicken to a cutting board and cut into bite-sized pieces, then set aside.
4. Add pasta to the pot of boiling water and set the timer for about 1 minute less than the package instructs.
5. Return the skillet in which you cooked the chicken to the stove over medium heat (no need to clean it). If the skillet seems dry, add a splash of olive oil. Add the onion and cook for 3 minutes. Add the mushrooms and cook for an additional 4 minutes. Add the garlic and red pepper flakes and stir for 30 seconds until fragrant. Add the flour and stir until no dry bits of flour remain. Add the white wine and whisk until mostly evaporated. Add the chicken broth and continue whisking until smooth and all of the broth has been incorporated. Whisk in mustard.
6. Continue to whisk the sauce mixture over medium heat until it starts to bubble gently and thicken, about 5 minutes, then whisk in cream. Add a splash of lemon juice and salt and pepper to taste.
7. Drain the pasta and dump it straight into the skillet with the sauce (reserving a cup or so of pasta water). Top with spinach, then gently fold to coat the pasta completely with sauce, and let it finish cooking for a minute or two until the sauce is nice and thick and coats the pasta completely and the spinach is gently wilted.
8. Add a splash of pasta water if needed to loosen the sauce a bit more. Fold in the chicken until warmed through.
9. Spoon the pasta into serving bowls, top with shaved parmesan cheese, and enjoy.