Instructions: Cook Linguine in salted water; drain and rinse; set aside (Dont worry about it getting cold, rinsing will keep it from sticking).

Saute onion, mushrooms and bell pepper in olive oil until crispy-tender in a large skillet. Add oregano, basil and chicken broth; simmer until reduced by half. Stir in spinach and garlic stirring until spinach wilts. Add cream until mixture is thickened; add salt and pepper to taste. Stir in chicken or shrimp and toss in Linguine, place in hot pasta bowls, sprinkle with Parmesan cheese. Serve immediately.

*Season shrimp with salt, cayenne and garlic and saute in 2 tablespoons butter until just pink. I like to cook the shrimp in a separate skillet to reduce moisture in the recipe.

*Season chicken breast with salt, pepper and garlic and grill in a hot grill pan until just done. Allow to stand at least 10 minutes before slicing.

My all time favorite pasta.

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