Chicken Fusilli with Cream, Mushrooms and Spinach

Bring a large pot of water to a boil.

Add 1 tsp of salt to the boiling water.

Add 400 g of fusilli pasta to the pot.

Cook the pasta, according to the packaging instructions until it is al dente.

Slice one onion into thin slices.

Wash 500 g of brown mushrooms.

Cut the washed mushrooms into pieces.

Heat 10 ml of olive oil in a pan over medium heat.

Fry the onion slices until they are soft.

Remove the onions from the pan.

Set the fried onions aside in a bowl.

Melt 15 g of butter in the same pan.

Add the mushrooms to the pan.

Season the mushrooms with 0.5 tsp of salt.

Fry the mushrooms until they are crispy and golden brown.

Remove the mushrooms from the pan.

Mix the mushrooms into the bowl with the onions.

Cut 250 g of chicken fillet into small cubes.

Season the chicken cubes with 0.5 tsp of salt, 0.5 tsp of black pepper, 0.5 tsp of turmeric, 0.5 tsp of cayenne pepper, and 0.5 tsp of sweet paprika powder.

Melt 15 g of butter in the pan.

Add the seasoned chicken cubes to the pan.

Cook the chicken until it is fully cooked through.

Pour 120 ml of cooking cream into the pan with the chicken.

Add 500 g of spinach to the pan.

Cook the mixture until the spinach becomes soft.

Add the onions and mushrooms back into the pan.

Add the cooked fusilli pasta to the pan.

Mix all of the ingredients in the pan thoroughly.

Cook everything together for an additional 5 minutes.

Shred 30 g of Parmesan cheese.

Serve the pasta hot with the shredded Parmesan cheese on top.