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Italian Chicken with Wild Mushroom and Spinach Sauté
Servings:4
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 Ingredients
4 PERDUE® Boneless,
Skinless Chicken Breasts,
16 ounces angel hair pasta
7 ounces shitake mushrooms
4 tablespoons extra-virgin olive oil
12 ounces fresh spinach (alternate: frozen spinach)
Salt and pepper to taste
3 tablespoons unsalted butter
3 tablespoons chopped fresh parsley
Instructions
1 Heat medium-sized skillet to medium-high and sauté breasts
1 minute per side. Reduce heat to medium-low and cook for 6 - 9
minutes or until a thermometer inserted into the thickest part of
breast registers 170°F. Boil pasta according to package instructions.
2 Meanwhile, slice mushrooms. In a separate, medium-sized skillet, sauté mushrooms in olive oil on medium for 5 minutes. Add
spinach and sauté until it begins to wilt, and season to taste with
salt and pepper.
3 Drain pasta and return to pot, toss with butter and parsley.
4 Divide pasta among 4 plates. Place chicken breast on pasta,
top with sautéed mushrooms and spinach. Serve
Note
This recipe may easily serve 2 people instead of 4 people by using
half the quantity of all ingredients. To serve 6 people, use
6 breasts, 24 ounces (1½ pound) angel hair pasta, 10½
ounces shitake mushrooms, 6 tablespoons extra-virgin olive oil,
16 ounces fresh or frozen spinach, 4½ tablespoons unsalted
butter, and 4½ tablespoons (or just over ¼ cup)
chopped fresh parsley..
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