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Herb Chicken & Mushroom Spaghetti

Mushroom and fresh herb sauce is made even more delicious with the addition of shredded Asiago cheese. This pasta dish comes together in a snap and is a great chance to try one of the newer quinoa brown rice pastas. Sauté the vegetables and fresh herbs while the pasta cooks for a speedy dinner!
Serves: 4
Prep Time: 15 min
Cook Time: 15 min


½ lb quinoa brown rice spaghetti
2 tbsp butter
1 cup green onions, sliced
½ lb brown mushrooms, sliced
¼ tsp salt
¼ tsp hot red chili pepper flakes
1 tbsp olive oil
1 lb boneless, skinless chicken breasts, diced
1 tbsp basil, fresh, minced
2 tbsp sage, fresh, minced
1 tbsp tarragon, fresh, minced
¼ cup Asiago cheese, shredded

Food Safety

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.


  1. Cook pasta according to package directions in unsalted water.

  2. 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.

  3. 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.

  4. Drain cooked pasta and add to large serving bowl. Add cooked mushroom and chicken mixture. Toss with the shredded Asiago cheese. Serve hot.

Nutrition Info

Per 270 g serving Amount
Protein35 g
Fat14 g
Saturated Fat6 g
Carbohydrate46 g
Fibre4 g
Sugar5 g
Cholesterol85 mg
Sodium320 mg
Per 270 g serving % Daily Value
Vitamin A10
Vitamin C25
Vitamin B638
Vitamin B1225