Whole Wheat Spaghetti with Sautéed Mushrooms and Poached Chicken

Let's face it- it's hard to make brown food look delicious in a picture but that doesn't change the fact that this dish smells and tastes amazing. It's easy enough to make in this simple version and can also be spruced up by adding caramelized onion and/or pancetta.

  • ½ poached chicken breast
  • 5 large crimini mushrooms
  • 8 oz whole wheat spaghetti
  • 3 garlic cloves (coarsely chopped)
  • generous pinch of dried rosemary
  • pinch of thyme
  • splash of white wine
  • olive oil
  • salt and pepper to taste
How to Poach a Chicken Breast:
  1. Fill a frying pan about ¾ in deep with water
  2. Place the chicken in the water and cover with a lid or upside down plate/shallow bowl
  3. Cook over very low heat for 12 min (water may come to a simmer but not a boil)
  4. Flip chicken breast over and cover
  5. Turn off the heat and let chicken poach covered for 20 minutes
Directions for Sautéeing Mushrooms:
  1. Slice and mushrooms into ¹⁄₈ in pieces
  2. Heat a small amount of olive oil in a frying pan
  3. Sautée mushrooms with garlic, rosemary, thyme, salt and pepper
  4. Slice ½ of poached chicken breasts into ½ in pieces
  5. Add the chicken to the pan when the mushrooms begin to brown and release their juices
  6. Add a splash of white wine to deglaze the pan
  7. Cook until the wine evaporates completely
  1. Follow package directions to cook spaghetti
  2. Drizzle cooked spaghetti with olive oil and season with salt and cracked pepper
  3. Toss with mushrooms and chicken
  4. Serve immediately

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