Chicken Florentine Pasta

What you need:
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8 oz linguine pasta, cooked to package instructions
2 small/medium boneless skinless chicken breasts
Olive oil
1 bunch green onion, (1 cup chopped) (green and white parts)
½ lb button mushrooms (white or brown)
For the Sauce:
2 tbsp butters
3 tbsp all-purpose flour
2-3 garlic cloves, pressed
1 cup chicken broths
1 cup whole milks
½ tsp salt, or to taste
⅛ tsp black pepper, or to taste
4 cups fresh baby spinach, loosely packed
Freshly grated parmesan to serve
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How you make it:
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Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 min), flip, cover and sauté another 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain.
In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 min). Remove from pan and set aside.
In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and ⅛ tsp pepper or season to taste.
Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.