-preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange
pancetta slices on the parchment. Bake for 15 minutes, until crispy.
-Pound chicken to even thickness.
-Boil a large (6 to 8 quart) pot of salted water, cook pasta according to directions.
-Heat oil in a large skillet over medium/high heat.
-Place flour in a shallow dish; stir in salt and pepper (about 1/2 teaspoon of each).
-Dredge chicken (both sides) in flour mixture; shake off excess. Sauté in oil, 4 to 5
minutes per side until cooked and golden. Remove chicken to a plate.
-Add mushrooms and a pinch of salt and pepper to skillet. Stirring frequently, sauté
until they loose their liquid and soften, about 5 minutes.
-Add wine; stir to deglaze the pan, scraping all the bits off the bottom of the skillet.
-Stir in one cup of chicken stock; add corn starch to the remaining tablespoon of
stock. Stir cornstarch mixture into the skillet to thicken the sauce.
-When sauce has thickened, stir in the butter. When butter has melted, turn off the
heat and stir in the spinach. Add the chicken back into the skillet, flipping both
sides to reheat.
-Drain prepared pasta; arrange on a platter, pouring the sauce onto the pasta and
topping with the chicken. Crumble the crispy pancetta on top and sprinkle with
parsley. Serve immediately.