Chicken Mediterranean

WRLemmon

Chicken Mediterranean

2 boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon oregano
1 tablespoon Cilantro
1 tablespoon Crushed red pepper
1 teaspoon Sage
1 teaspoon basil
1 cup thin sliced portabella mushrooms
¼ cup chopped yellow onion
1/3 cup Masala wine
2/3 cup low sodium chicken broth
½ box of whole grain angel hair pasta,
1 pound of cut spinach
2 tablespoons crumbled feta cheese


Mix the spices together in a small bowl, then place olive oil in pan and add the minced garlic, heat on high heat until the garlic starts to bubble. Now add the two chicken breasts, and cover equally with the spice mixture. Heat until the bottoms turn a light brown, now all the onions, and let simmer for about two minutes on low heat. Once the onions start to soften, raise the heat back to high and add the Masala wine, let it boil for about 45 seconds then add the chicken broth, and the mushrooms. Bring the mixture back to a boil and then cover and turn heat to low and let cook for 30 minutes.
While the chicken is cooking, steam the cut spinach until tender, you can also add or substitute Kale here both work great, and the mixture can have some nice texture.

When Chicken has cooked for the full 30 minutes, turn off the heat and start your pasta cooking, I cook my pasta about seven minutes or until tender. Now place the pasta on a dish, cover with spinach, add one tablespoon of feta cheese and the place the chicken breast on top, cover with the mushrooms and broth then serve.

Rage_Phish

the garlic doesnt burn?

WRLemmon

No, you have to watch it so that it browns but not burns. Once you add the chicken and onions you get just enough extra moisture to prevent it from burning.