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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is out of the 2002 edition of KCTS Chefs cookbook. It was sent in by Executive Chef Chris Tess from Mama Stortini's Ristorante Restaurant. I decided to make this a 2 serving dish instead of 1 based on the calorie and fat count along with the huge restaurant amounts that are normally served. My only change was cutting the 8 oz chicken breast into 2-4 oz size. The rest of the ingredients stayed the same. Ingredients:
1 tablespoon olive oil |
1 teaspoon granulated garlic |
1 teaspoon fresh garlic, minced |
1/2 cup white wine |
2 (4 ounce) chicken breasts |
1 cup onion, sliced |
1 cup mushroom, sliced |
1 pinch pepper |
1 pinch italian seasoning |
1 cup marinara sauce |
4 ounces spaghetti, cooked |
Directions:
1. Place oil, garlic, wine, chicken and onions in a pan and cook on medium heat.
2. When the chicken is done and the onions are caramelized, add mushrooms and simmer for 5 minutes.
3. Add marinara sauce.
4. Heat through.
5. Place on top of a plate of spaghetti.
6. Add more sauce if desired.
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