Herb Chicken Mushroom Spaghetti Recipes

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HERB CHICKEN & MUSHROOM SPAGHETTI



Herb Chicken & Mushroom Spaghetti image

Mushroom and fresh herb sauce is made even more delicious with the addition of shredded Asiago cheese. This pasta dish comes together in a snap and is a great chance to try one of the newer quinoa brown rice pastas. Sauté the vegetables and fresh herbs while the pasta cooks for a speedy dinner!

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 4

Number Of Ingredients 12

½ lb quinoa brown rice spaghetti
2 tbsp butter
1 cup green onions, sliced
½ lb brown mushrooms, sliced
¼ tsp salt
¼ tsp hot red chili pepper flakes
1 tbsp olive oil
1 lb boneless, skinless chicken breasts, diced
1 tbsp basil, fresh, minced
2 tbsp sage, fresh, minced
1 tbsp tarragon, fresh, minced
¼ cup Asiago cheese, shredded

Steps:

  • Cook pasta according to package directions in unsalted water.
  • Meanwhile, melt the butter over medium heat in a skillet. Slice green onions along with the mushrooms. Add to pan and stir and sauté until cooked through and mushrooms release their juices. Sprinkle with salt and red pepper flakes. Set aside.
  • Heat the olive oil over medium-high heat in skillet. Dice chicken and sauté while stirring until chicken is cooked through. Mince the basil, sage and tarragon. Add to pan and sauté for a few minutes.
  • Drain cooked pasta and add to large serving bowl. Add cooked mushroom and chicken mixture. Toss with the shredded Asiago cheese. Serve hot.

Nutrition Facts :

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