| 4 | PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.) |
| 16 | ounces angel hair pasta |
| 7 | ounces shiitake mushrooms |
| 4 | tablespoons extra-virgin olive oil |
| 12 | ounces fresh spinach or frozen spinach |
| Salt and pepper to taste | |
| 3 | tablespoons unsalted butter |
| 3 | tablespoons chopped fresh parsley |
| 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.
TIP: This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients. |
| 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 |
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