Ingredients Jump to Instructions ↓

  1. 3/4 cup diced sweet onion

  2. 3 tablespoons olive oil, divided

  3. 4 garlic cloves, minced, divided

  4. 1/2 pound boneless skinless chicken breast, cubed

  5. 3 tablespoons prepared pesto, divided

  6. 3 ounces uncooked angel hair pasta

  7. 2 large portobello mushrooms

  8. 1 tablespoon butter

  9. 2 cups fresh baby spinach

  10. 2 tablespoons balsamic vinegar, divided

  11. 2 tablespoons shredded Romano cheese

  12. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, saute onion in 1 tablespoon oil until tender. Add half of the garlic; saute 1 minute longer. Transfer to a small bowl; set aside. In the same skillet, cook chicken in 1 tablespoon oil over medium heat for 5-7 minutes or until juices run clear. Remove from the heat. Add 1 tablespoon pesto; toss to coat. Stir in half of the onion mixture. Transfer to a bowl; keep warm. Cook pasta according to package directions. Meanwhile, add mushrooms and butter to the skillet; cover and cook over medium heat for 5-7 minutes or until tender. Reduce heat to low. Add spinach; cover and cook for 2-3 minutes or until wilted. Drizzle with 1 tablespoon vinegar and remaining onion mixture; cook and stir until heated through. Keep warm. In a small saucepan, combine 1 tablespoon pesto and remaining vinegar and garlic. Cook and stir until heated through. Drain pasta; toss with remaining oil and pesto. On two plates, form pasta into a circle, leaving a hole in the center. Place mushrooms with spinach mixture in the center; top with chicken mixture. Drizzle with garlic pesto mixture. Sprinkle with Romano and Parmesan. Yield: 2 servings.


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