Pan fry chicken in 2 tbsp of the olive oil until fully cooked. Set aside.

Saute mushrooms in remaining olive oil and one eighth of a cup of water or organic chicken broth until soft, about 15 minutes. Set aside.

Bring a quart pan of water to a boil and cook pasta according to directions. Drain well and rinse with cold water. Place pasta in refrigerator to cool.

When chicken has cooled, shred or break it into pieces.

Combine all ingredients in a large pan or wok and add curry, spinach, and salt and pepper to taste. Cook until warm and spinach is wilted.

Serve and enjoy!