Saturday, October 10, 2009

Tasty Chicken Pasta

My camera is dead, and I can't find its charger (it doesn't use batteries). I found this yummy recipe on Tasty Kitchen. :o)

The Best Chicken Pasta Ever

2 skinless, boneless chicken breasts (more if you like lots of chicken)
Garlic salt, to sprinkle
Olive oil
1 cup sliced mushrooms (canned/drained Or Fresh)
6 cloves garlic, minced
1/2 cup chicken broth
1/2 cup oil-packed sun-dried tomatoes, chopped
1 cup Spinach (fresh or frozen), chopped
1/4 cup fresh parsley, minced, OR 1/2 Tbsp dried
1/4 cup basil, chopped, OR 1/2 Tbsp dried
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1 cup parmesan, grated
1/2 lb pasta

Cook spaghetti until barely al-dente according to package directions. Remove from heat, but leave in water to keep warm. (I didn't leave mine in water because I was scared they would get too soggy.)

Sprinkle chicken 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).

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.

Drain pasta, put in serving bowl, and drizzle with olive oil. Toss in the chicken and sprinkle with cheese. Enjoy!

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