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Full Online Book HomeLearning KitchenPasta And Pastasauces - Chicken - Pasta With Chicken, Mushrooms, Spinach And Sun-dried Tomatoes
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Pasta And Pastasauces - Chicken -  Pasta With Chicken, Mushrooms, Spinach And Sun-dried Tomatoes Post by :ewealthpro Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2785

Click below to download : Pasta And Pastasauces - Chicken - Pasta With Chicken, Mushrooms, Spinach And Sun-dried Tomatoes (Format : PDF)

Pasta And Pastasauces - Chicken - Pasta With Chicken, Mushrooms, Spinach And Sun-dried Tomatoes

3 tablespoons extra-virgin olive oil
1 1/2 cups sliced stemmed fresh shiitake mushrooms or button mushrooms, (about 3 oz), or more to taste
6 - 8 cloves garlic, crushed and chopped small
1/8 - 1/4 teaspoon dried crushed red pepper
3 cups canned low sodium chicken broth
8 cups spinach, coarsely chopped ( ***can also use trimmed escarole, about 1 large bunch)
8 oz pasta shells
3 cups skinless roasted chickens (3/4-inch pieces)
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/3 cup grated parmesan cheese


Heat oil in a large skillet or large pot over medium heat. Add garlic and crushed red pepper and sautee till garlic is soft, about 1 minute or so. Add mushrooms and cook a few minutes till done, stirring often. Add broth and bring to boil. Stir in spinach; cover and cook till it's just cooked through. Season with salt and pepper and mix well.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add spinach mixture, chicken, and sun-dried tomatoes. Stir over medium heat until chicken is heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cheese.

***Note: Escarole will take a little longer to cook then spinach.

6 servings
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8 ounces packaged dried spaghetti or fettuccine 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground red pepper 1/8 to 1/4 teaspoon ground white pepper 1/8 to 1/4 teaspoon ground black pepper 2 medium skinless, boneless chicken breast halves (about 8 ounces total), cut into 1-inch pieces 1 tablespoon cooking oil 1 medium red or green sweet pepper, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 1 tablespoon chopped, seeded jalapeno pepper 2 cloves garlic, minced 2 tablespoons all-purpose flour 3/4 cup chicken broth 1/2 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded Monterey Jack or
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1 lb gemelli pasta, cooked 2 chicken breast halves 3 good sized garlic cloves, minced Juice and zest of 3 lemons 1/2 cup olive oil 1 lb asparagus, trimmed and cut in 1 inch pieces 2 tbl olive oil 1 cup fresh grated parmesan Heat oven to 450. Cut chicken into small pieces and saute with a small amount of oil and a little of the garlic. While this is cooking, combine asparagus, 2 tbl of olive oil and salt and pepper to taste. Put in 13 x 9 glass pan and roast for about 10 minutes or until crisp tender.
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