Creamy Spinach and Chicken over Pasta

Boneless, Skinless chicken tenderloins (12 strips)
Salt
Pepper
Paprika
3 tbsp butter
8 oz sliced fresh mushrooms
4 cloves garlic, minced
1 cup chicken broth
1/2 cup milk (you can use heavy cream but I used skim milk and it was fine)
1 tbsp lemon juice
1 Tbsp corn starch
Cold water
2 cups fresh spinach (I packed the spinach into my 2 cup measuring cup)
1 lb cooked pasta (bowties worked well)

Cook pasta according to package directions.  In the meantime, melt 2 Tbsp butter in large skillet.  Season chicken strips with salt, pepper, and paprika.  Place chicken in skillet and cook until lightly browned and cooked through. Remove from skillet and set aside.
Add remaining tbsp butter, garlic and mushrooms to skillet.  Cook until mushrooms are just beginning to soften.
Add chicken broth, milk and lemon juice. Cook, stirring often, until boiling.  Stir corn starch into about 1/4 cup cold water, pour into boiling sauce, stirring constantly.  Continue stirring and boiling until thickened.
Drain pasta and place into a large mixing bowl.  Spoon about 1/2 of the sauce over the pasta and stir to coat.  Spoon pasta onto 6 plates,  Top with 2 chicken tenders and spoon remaining sauce evenly over the plates.

( I usually just have one strip of chicken with the pasta and save the other strip to eat for another meal or add to a salad for lunch)