Portobello Angel Hair Nests |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I whipped up this recipe one winter evening when my husband and I wanted something hearty but nutrtious, shares Tina Constantin, Bentonville, Arkansas. Vegetarians can simply omit the chicken and it will still be a great, filling dinner. Ingredients:
3/4 cup diced sweet onion |
3 tablespoons olive oil, divided |
4 garlic cloves, minced, divided |
1/2 pound boneless skinless chicken breast, cubed |
3 tablespoons prepared pesto, divided |
3 ounces uncooked angel hair pasta |
2 large portobello mushrooms |
1 tablespoon butter |
2 cups fresh baby spinach |
2 tablespoons balsamic vinegar, divided |
2 tablespoons shredded romano cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large nonstick skillet, saute onion in 1 tablespoon oil until tender. Add half of the garlic; saute 1 minute longer. Transfer to a small bowl; set aside.
2. In the same skillet, cook chicken in 1 tablespoon oil over medium heat for 5-7 minutes or until juices run clear. Remove from the heat. Add 1 tablespoon pesto; toss to coat. Stir in half of the onion mixture. Transfer to a bowl; keep warm.
3. Cook pasta according to package directions. Meanwhile, add mushrooms and butter to the skillet; cover and cook over medium heat for 5-7 minutes or until tender. Reduce heat to low. Add spinach; cover and cook for 2-3 minutes or until wilted. Drizzle with 1 tablespoon vinegar and remaining onion mixture; cook and stir until heated through. Keep warm.
4. In a small saucepan, combine 1 tablespoon pesto and remaining vinegar and garlic. Cook and stir until heated through.
5. Drain pasta; toss with remaining oil and pesto. On two plates, form pasta into a circle, leaving a hole in the center. Place mushrooms with spinach mixture in the center; top with chicken mixture. Drizzle with garlic pesto mixture. Sprinkle with Romano and Parmesan. Yield: 2 servings.
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