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Ginger Mushroom Pasta
Serves 4
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Ingredients:
- 2 tablespoons Sylverleaf olive oil
- 3 cloves garlic, minced
- 3 cups oyster or brown mushrooms, sliced
- 1 shallot, minced
- 1 tablespoon fresh ginger, minced
- 3-4 chicken breasts, cut into bite-sized pieces
- ¼ cup chicken broth or white wine
- 4 tablespoons fresh lemon juice, divided
- 1½ teaspoons butter
- Flour
- 1 bag of spinach
- 1 package fresh angel hair pasta
- Parmesan cheese
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Steps:
- Start a large pot of water for pasta (add 1 teaspoon Sylverleaf olive oil and ΒΌ teaspoon salt to the water).
- Heat oil in a deep skillet over medium-high heat.
- Add garlic and saute 2 minutes, or until garlic just starts to brown.
- Add mushrooms then saute 3 minutes, or until mushrooms are tender (don't overcook).
- Add shallot, ginger, chicken and chicken broth or white wine. Add 2 tablespoons
lemon juice, salt and pepper. Cook uncovered for 2-3 minutes.
- Flip chicken and add 2 tablespoons lemon juice. Cook until chicken is done.
- Roll butter patty in flour and add to sauce in order to thicken the sauce.
- Cook pasta per package directions.
- Add spinach to the chicken, cover, reduce heat to low and cook for 2 minutes . Do not stir in spinach, let it steam on top of the other ingredients.
- Drain pasta and place in pasta bowls.
- Stir spinach into sauce
- Serve on pasta. Top with Parmesan cheese.
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