Ingredients
- 1 pound Chicken, Boneless/skinless
- Garlic Salt, To Sprinkle
- Olive Oil, For Drizzling
- 1 cup Sliced Mushrooms (canned/drained Or Fresh)
- 6 cloves Garlic, Minced
- ½ cups Chicken Broth
- ½ cups Oil-packed Sun-dried Tomatoes, Chopped
- 1 cup Spinach (fresh Or Frozen), Chopped
- ¼ cups Fresh Parsley, Minced OR 1/2 T. Dried
- ¼ cups Basil, Chopped OR 1/2 T. Dried
- ¼ teaspoons EACH Salt, Pepper, Red Pepper Flakes
- 1 cup Parmesan, Grated
- ½ pounds Pasta
Preparation Instructions
This is a very forgiving recipe and easy to make your own. Don’t like mushrooms? Leave them out! Want more pasta? Go ahead! Less basil? Sure. This recipe is just a loose guideline. Hope you enjoy it even half as much as we do!1. Cook spaghetti until barely al-dente according to package directions. Remove from heat, but leave in water to keep warm.
2. Time to cook the chicken! Sprinkle it with garlic salt and grill OR pan-fry in a little olive oil. After it’s done, slice into thin strips or 1″ chunks and set aside (keep warm).
3. If you grilled, drizzle a skillet with olive oil and heat OR, if you pan-fried, reheat the pan as-is. Add in mushrooms and garlic, saute until tender. Stir in the remaining ingredients (except pasta) and simmer until cooked through. Add chicken.
4. Drain pasta, put in serving bowl and drizzle with olive oil. Toss in the chicken and sprinkle with cheese. Serve with a salad and bread of your choice. Enjoy!