Spicy Chicken & Mushroom Spaghetti
By: Momma Cuisine
Course: Main Dish
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Makes 6 Servings
1 box Dreamfields Spaghetti
1/4 cup olive oil
4 to 6 boneless, skinless chicken thighs
2 teaspoons kosher salt (optional)
fresh cracked pepper
1 cup Spanish or white onion chopped
4 cloves garlic minced
1 tablespoon dried Italian herb mix
1 teaspoon crushed red pepper flakes
8 ounces cremini mushrooms washed and sliced
1 can tomato paste 6 ounces
1-1/2 cups red wine (choose your favorite)
shredded Parmesan cheese
Cook pasta according to package directions. Reserve about half of cooking liquid before draining; set aside.
Meanwhile, heat oil in large skillet over medium-high to high until hot.
Season chicken thighs with salt and pepper, as desired. Lightly coat both sides with flour. Place in hot oil, cook 2 to 3 minutes then turn, and cook 2 more minutes or until golden brown. (Chicken will not be cooked completely at this point.) Set aside.
Decrease heat to medium. In the same pan, cook onion and garlic 3 to 4 minutes or until onion begins to soften. Stir in Italian seasoning and red pepper flakes, adding additional oil if needed. Add mushrooms; cook 1 to 2 minutes. Add tomato paste and continue cooking and stirring 1 minute to blend ingredients. Add wine, stirring and scraping bottom of pan to loosen browned bits.
Return chicken thighs to skillet, along with any drippings. Bring to boil. Reduce heat and simmer 2 to 3 minutes, adding small amounts of pasta cooking liquid if needed for consistency. Test chicken for doneness. Continue cooking if necessary until chicken is cooked through. Remove from heat.
Add spaghetti. Gently toss with sauce to coat completely, adding additional pasta cooking liquid if necessary. Top with Parmesan cheese and parsley.
13 g Fat
58 g Carbohydrates
19 g Protein
50 mg Cholesterol
280 mg Sodium
8 g Dietary Fiber
2 g Saturated Fat