Chile Crisp Fettuccine Alfredo + Chicken + Mushrooms + Spinach

• 4 tbs olive oil
• 2-3 garlic cloves, minced
• 1 tbs chile crisp, plus more to taste (I used Momofuku Chili Crunch by David Chang)
• 1.25 cup cashew cream (2/3 cup water, 2/3 cup raw cashews, blended)
• 12 oz. whole wheat pasta or fresh fettuccine
• 8 oz. cremini mushrooms, sliced
• 7-8 oz. baby spinach (optional)
• ¾ cup finely grated pecorino cheese (2¼ ounces), plus more for serving
• 16 oz Kroger Grilled Chicken Breast Dices
• Salt to taste
• Splash of lemon (optional)

Directions:

1. Make the homemade fettucinne.  Bring a large pot of salted water to a boil.
2. Warm the chicken in water in a skillet as directed.
3. While the water heats, melt the olive oil, garlic, mushrooms, and chile crisp in a very large skillet or Dutch oven over low heat for 3-4 minutes.
4. Whisk in the cream and season to taste (I added at least 1/2 tsp salt) and keep warm over low. (It should steam, not bubble.)
5. Cook the whole wheat pasta or fettuccine until al dente, drain and add back to the pot, reserving 2 cups of the pasta water.
6. Add the spinach (if using) and turn with tongs until the noodles are well coated.
7. Stir in the cream mixture, chicken and the pecorino, and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a little pasta water if needed.
8. Season with salt and pepper as needed.  Add the splash of lemon juice.
9. Divide among serving dishes and top with pecorino and more chile crisp, if you’d like.
10. Serve immediately.