Rondele cheese was on sale last week, so I was looking for a recipe that included that. This Chicken and mushroom fettucini recipe at Just the Recipe looked like a good start. We added some spinach and used whole grain spaghetti instead of fettucini. This is also a fairly fast meal, taking only about 30 minutes or so to prepare.
Chicken and mushroom pasta
- 1 box of pasta, cooked according to box directions
- 1 lb boneless skinless chicken breasts
- 2 Tbs olive oil
- 1/2 lb sliced mushrooms
- 5-8 ounces Borsin or Rondele cheese or other creamy herbed cheese
- 1 package frozen spinach
While preparing the pasta, cube the chicken into bite-sized pieces. Heat the oil in a skillet an saute the chicken pieces over medium-high heat until cooked through and starting to brown (5-6 minutes). Remove the chicken and add the mushrooms. Turn the heat down a bit and saute the mushrooms until they have released their water and started to brown (about another 5 minutes). While that is cooking, microwave the spinach to defrost. Drain the spinach in a strainer, using a spoon to press out the water.
Add the cheese, chicken, and spinach to the mushrooms and stir to combine. Continue cooking until heated through. Serve over the pasta.