Creamy Rigatoni with Mushrooms and Spinach

1. Bring water to a boil then add 1 tbsp olive oil & salt to taste.
2. Add in your rigatoni & boil until right before al dente, remove & set aside.
3. (Vegetarians skip this step) On medium high heat, sear & cook your seasoned chicken breast through then remove.
4. Using that same pan, add in a nub of butter, sauté your mushrooms; once they begin to brown, add your garlic. Season with salt & pepper to taste (mushrooms are a fungus so they suck in most that grease so it’s okay add another nub of butter if needed).
5. Deglaze with 1/4 cup white wine/ vegetable/chicken stock/ water.
6. Allow it to reduce then add your heavy cream & season with salt & pepper to taste.
7. Add your noodles, then gradually add your cheeses (use your judgment, everyone's taste is different).
8. The sauce should thicken; once that happens, turn off heat & add your spinach.
9. Plate with your chicken or without & enjoy.