Instructions:
step 1 Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, thyme, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden and tender.
step 2 Season chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Grill or pan-sear over medium heat for 5-6 minutes per side until fully cooked. Let rest, then slice.
step 3 In a skillet, heat olive oil or butter and sauté mushrooms for 5-7 minutes until browned and tender. Season with salt and pepper.
step 4 Cook pasta according to package instructions. Drain and set aside.
step 5 In a large skillet, melt butter and sauté garlic for 1 minute. Add cream and bring to a simmer. Stir in spinach and cook until wilted. Add Parmesan and stir until creamy. Season to taste. Toss with cooked pasta.
step 6 Combine cherry tomatoes, cucumber, onion, and mushrooms in a bowl. Drizzle with olive oil and vinegar. Season with salt and pepper.
step 7 Assemble the plate with sliced chicken, roasted potatoes, sautéed mushrooms, creamy spinach pasta, and fresh salad. Garnish with chopped parsley and serve warm.
Storage and Reheating Tips:
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken, potatoes, mushrooms, and pasta in the microwave or on the stove. Add a splash of cream to pasta before reheating to restore creaminess.
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