Sylverleaf Olive Oil
 
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Ginger Mushroom Pasta

Serves 4

Ingredients:

  • ¼ cup chicken broth or white wine
  • 3-4 chicken breasts, cut into 2" pieces
  • 2 tablespoons Sylverleaf olive oil
  • 3 cups oyster mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 tablespoon fresh ginger, minced
  • 1 bag of spinach
  • 4 tablespoons fresh lemon juice, divided
  • 1 package fresh angel hair pasta
  • 1½ teaspoons butter
  • Flour

Steps:

  1. Start a large pot of water for pasta (add 1 teaspoon Sylverleaf olive oil and ¼ teaspoon salt to the water).
  2. Heat oil in a deep skillet over medium-high heat.
  3. Add garlic and saute 2 minutes, or until garlic just starts to brown.
  4. Add mushrooms then saute 3 minutes, or until mushrooms are tender (don't overcook).
  5. Add chicken and chicken broth or white wine. Add 2 tablespoons lemon juice, salt and pepper. Cook uncovered for 2-3 minutes.
  6. Flip chicken and add 2 tablespoons lemon juice. Cook until chicken is done.
  7. Roll butter patty in flour and add to sauce in order to thicken the sauce.
  8. Cook pasta per package directions.
  9. 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.
  10. Drain pasta and place in pasta bowls.
  11. Stir spinach into sauce
  12. Serve on pasta.