500 g Pasta Vera Fettuccine Pasta

200 g White button Mercer Mushrooms, sliced

400 g Chicken tenderloins

170 Baby spinach, coarsely chopped

1 Onion, diced

3 Garlic cloves, finely chopped

1½ tsp Garlic powder

1 tsp Italian seasoning

2 tbsp Olive oil

2 tbsp Butter

½ tsp Red pepper flakes

2 tbsp Plain flour

60 ml White wine

300 ml Chicken broth

2 tsp Dijon mustard

120 ml Heavy cream

2 tsp Lemon juice, more or less to taste

1 tsp Salt and black pepper

Parmesan cheese, for topping