Wednesday, February 24, 2010

College Cooking Class: Cheesy Pasta with Chicken and Veggies

Tonight's recipe is cheesy pasta with chicken, mushrooms, and spinach – a delicious alternative to ordinary spaghetti with marinara sauce.

- 1/4 of a package of spaghetti (or any other noodle)
- 2 small, boneless, skinless chicken breasts
- 1/3 of a bag of fresh baby spinach
- three to five small mushrooms
- 1 oz. mozarella cheese, preferably a string cheese
- dash salt and lemon pepper (a tangy taste over regular pepper)
- olive oil

1) Turn on the stove and set up water to boil for spaghetti; defrost chicken in a bowl of warm water.

2) Wash and chop mushrooms and rinse spinach.

3) Let spaghetti cook on the stove; saute mushrooms and spinach in a pan coated in olive oil.

4) When spaghetti is done, drain in a colander. Place it back in the pot it was cooked in, and add a little olive oil to avoid sticking.

5) When spinach and mushrooms are done, stir them into the pot of spaghetti.

6) Cook the chicken in the same pan used for veggies for a few minutes on each side; add some salt and lemon pepper while turning it over.

7) When chicken is done, cut into smaller pieces and add into pot of spaghetti and veggies.

8) Toss spaghetti, chicken, mushrooms, and spinach in the pot on a low heat. Slowly add small cut up pieces of mozzarella cheese.

8) Serve and eat! Bon appetit!

Pasta with Chicken

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