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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I had some vegetables that were getting past their prime, so I came up with this to cook them off. :) The chicken can be omitted to yield a vegetarian dish too, and prep time includes cutting up the veggies, so this dish is pretty fast. Ingredients:
16 ounces whole wheat spaghetti noodles |
2 boneless skinless chicken breasts, diced |
1/2 large white onion, diced |
16 ounces mushrooms, sliced (portobello and white button) |
3 tablespoons garlic, chopped |
1 zucchini, sliced |
6 ounces fresh spinach |
1 cup half-and-half |
1 cup white wine |
1 cup shredded asiago cheese |
1 tablespoon flour |
salt and pepper, to taste |
olive oil |
Directions:
1. Bring a pot of water to boil and cook spaghetti as directed.
2. Meanwhile, stirfry the chicken with salt and pepper until cooked through. Set aside.
3. Cook the onions in the bottom of a large pot with some olive oil, until they have just begun to soften.
4. Add in the zucchini and garlic, cook for a couple minutes. Add salt and pepper to taste.
5. Next, add in the mushrooms. After a few minutes, add in the spinach and cook till the spinach is wilted.
6. Add white wine to the bottom of the pan, and bring to a boil for a couple minutes, stirring.
7. Add in the half and half, simmer. Add the flour to thicken, and stir.
8. Turn down the heat so that it's no longer simmering, and add the asiago cheese a little at a time, until fully incorporated.
9. Throw in the chicken, and serve over the pasta. Enjoy!
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