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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy weekday pasta is a good way to use up leftover chicken, but the chicken can just as easily be left out to make it a satisfying vegetarian meal. Ingredients:
16 oz. package angel hair pasta |
2 tbsp olive oil |
4 large cloves garlic, minced |
1 8-oz package of sliced mushrooms |
1 10-oz package of fresh spinach |
2 tbsp balsamic vinegar |
1 tbsp crushed red pepper (or to taste) |
1/4 lemon |
2 chicken breasts, cooked and shredded |
4 oz. mozzarella cheese, cut into cubes |
salt and pepper to taste |
Directions:
1. Put water for pasta to boil on stovetop.
2. In a large skillet, saute garlic in oil over medium heat until the garlic takes on a little color, but do not allow to turn golden.
3. Add mushrooms. Saute 3-4 minutes until cooked through.
4. Add spinach, stirring frequently until cooked down and wilted.
5. Add red pepper, vinegar, and salt and pepper to taste. Cook 1-2 minutes longer.
6. Take the pan off heat and add lemon juice. Toss to distribute evenly.
7. Add pasta to the water and cook. When the pasta is ready (2-3 minutes), drain. Return pasta to pot and mix in spinach-mushroom mixture, chicken, and mozzarella cubes. Serve immediately.
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