Requiring relatively little
time in the kitchen, this dish works equally well with whole
wheat or the regular, semolina type of pasta. Sometimes I use
rice instead, either white or brown, or spoon the chicken and
sauce over polenta.
Spaghetti Chicken with Mushroom
Sauce - Makes 4 servings.
1 split, skinless chicken breast
with ribs (2 halves)
4 skinless chicken thighs
1 tsp. extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
1/4 lb. crimini or white mushrooms, thickly sliced
1 can (28 oz.) diced tomatoes
1 tsp. dried oregano
1/2 tsp. dried basil
Pinch of red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1/2 lb. spaghetti or linguini
1/4 cup freshly grated Parmigiano-Reggiano
(Parmesan) cheese (1 oz.)
Coat a large, non-stick skillet
with cooking spray. Set pan over medium-high heat. Brown chicken
lightly, about 8 minutes, turning pieces occasionally, so it
colors on all sides. Transfer chicken to a plate.
Heat oil in the pan. Sauté
onions and garlic until translucent, about 4 minutes. Add mushrooms.
Sauté until they release liquid, about 4 minutes. Add
tomatoes with their liquid, oregano, basil, and pepper flakes,
if using. Season with salt and pepper. Return chicken to skillet.
Simmer until chicken is white at the bone, about 40 minutes,
turning it after 25 minutes.
Transfer chicken pieces to plate.
When they are cool enough to handle, pull all the meat from the
bones. There will be about 8 ounces of white meat and 6 of dark
meat. Set aside the dark meat for Chicken Spaghetti. Cover the
rest, and refrigerate, to use another time.
Cook pasta according to package
directions. Divide it among 4 bowls. If necessary, reheat sauce
in the skillet. When hot, add reserved shredded chicken. Spoon
sauce over pasta. Sprinkle with cheese and serve.
Per serving: 378 calories, 8
g. total fat (3 g. saturated fat), 54 g. carbohydrate, 22 g.
protein, 6 g. dietary fiber, 387 mg. sodium.