Spinach Mushroom & Chicken Farfalle

Ingredients
olive oil
5-10 cloves garlic
1 package chicken breasts (about 300 grams)

Just the sauce--still in the pan

1-2 bunches fresh basil
1-2 tsp dried thyme
salt
pepper
1-2 chicken bullion cubes (optional)
1-2 bundles fresh spinach (about 3-6 cups)
5-10 button mushrooms
1/4 cup butter (optional)
1/4 - 1/3 cup flour
4-6 cups milk
1 pack farfalle pasta



1. Pour some olive oil into a large skillet, add chopped garlic, and heat on low for several minutes until the garlic is sizzling but not browned.

2. Add bite-sized chunks of chicken, basil, thyme, salt, and pepper to taste and continue cooking on medium to low heat until the chicken appears nearly done. Add bullion cubes if desired making sure they disintegrate and are thoroughly mixed in.

3. Rinse the spinach, remove the stems, and add the leaves a handful at a time continuing to add more as it cooks down and more space is available in the skillet.

4. Once all the spinach is fully cooked, slice the mushrooms and add them and the butter. Continue cooking on low heat.

5. Put the flour in a pint jar or other container with a tightly sealing lid, and then fill it 2/3 of the way full with milk. Shake the container until the flour is thoroughly mixed with the milk with no clumps remaining.

6. Turning the heat down very low, pour the milk and flour mixture into the skillet and stir it in well. Add more milk to the pan until all the ingredients are covered and/or the pan is nearly full. Turn the heat up to medium high and stir continuously. The sauce should slowly thicken as it cooks. If it is too thick add more milk. When the mixture just begins to boil turn off the heat and serve it over pasta prepared according to the package directions.