Chicken Breasts (2)
1 ½ Cups of Fresh Spinach
1 Cup of chopped cherry tomatoes
1 Cup of Chopped Mushrooms (or an entire small pack of mushrooms)
Chopped Fresh Basil (only a pinch)
Fresh Mozzerella (¾ of a cup chopped in small cubes)
A Pinch of Flour (2 teaspoons to be exact)
Chopped Garlic (one clove)
Salt and Pepper
1. Put a little olive oil in a large skillet and place chicken breasts on pan. Let it cook for about 6 min on each side. I made the mistake with this recipe to use a thicker piece of meat so the cooking process took a bit longer than expected. This also could dry out the meat, so I suggest using a thinner slice of chicken.
2. After the chicken has been cooking for a bit, add a dash of Marsala wine to keep the chicken “moist”- I literally hate that word so much but it’s the only thing that describes this kind of cooking process.
3. Add the chopped garlic and a little salt and pepper to the chicken in the pan.
4. After the chicken is cooked all the way through, remove the chicken from the pan and add the chopped mushrooms, and the flour. This will create a bit of a “roux” for the sauce. Which in cooking terms is a gravy of sorts.
5. Add tomatoes, and spinach as well and add about a ½ to ¾ of a cup of the Marsala wine to the pan. Let the spinach cook for about a minute.
6. Add the chicken back into the pan and let it simmer for a few minutes, while mixing it in with the sauce.
7.In this recipe I used Angel hair pasta, but you can use any kind of pasta you like.
8.Chop small cubes of mozzarella to the freshly cooked hot pasta and mix around so that the mozzarella melts. Add some chopped tomatoes, fresh basil, and salt and pepper for flavor. If you want you can add a dash of tomato sauce too.