INGREDIENTS
2 tbsp
olive oil
1 lb
chicken thigh
1 serving
salt and pepper
4 tbsp
butter
3/4 lb
button mushrooms
1 small
onion
4 cloves
garlic
2 tbsp
flour
1 cup
wine
1 cup
chicken stock
1 1/2 cups
milk
1 serving
nutmeg
16 oz
spinach
1 lb
mostaccioli rigati
1 handful
a parmigiano-reggiano cheese