Herb Chicken & Mushroom Spaghetti
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook pasta according to package directions in unsalted water.
Meanwhile, melt the butter over medium heat in a skillet. Slice green onions along with the mushrooms. Add to pan and stir and sauté until cooked through and mushrooms release their juices. Sprinkle with salt and red pepper flakes. Set aside.
Heat the olive oil over medium-high heat in skillet. Dice chicken and sauté while stirring until chicken is cooked through. Mince the basil, sage and tarragon. Add to pan and sauté for a few minutes.
Drain cooked pasta and add to large serving bowl. Add cooked mushroom and chicken mixture. Toss with the shredded Asiago cheese. Serve hot.
|Per 270 g serving||Amount|
|Saturated Fat||6 g|
|Per 270 g serving||% Daily Value|