Recipe

Cappellini Florentine Recipe

Add Step-by-Step Photos	Unswissmiss / All my dishes 1 year, 5 months ago This easy weekday pasta is a good way to use up leftover chicken, but the chicken can just as easily be left out to make it a satisfying vegetarian meal. Prep:15m Cook:15m Servings:4	Unswissmiss
	spinach mushrooms chicken garlic quick cheap

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Ingredients

16 oz. package angel hair pasta

2 Tbsp olive oil

4 large cloves garlic, minced

1 8-oz package of sliced mushrooms

1 10-oz package of fresh spinach

2 Tbsp balsamic vinegar

1 Tbsp crushed red pepper (or to taste)

1/4 lemon

2 chicken breasts, cooked and shredded

4 oz. mozzarella cheese, cut into cubes

salt and pepper to taste

Directions

Put water for pasta to boil on stovetop.

In a large skillet, saute garlic in oil over medium heat until the garlic takes on a little color, but do not allow to turn golden.

Add mushrooms. Saute 3-4 minutes until cooked through.

Add spinach, stirring frequently until cooked down and wilted.

Add red pepper, vinegar, and salt and pepper to taste. Cook 1-2 minutes longer.

Take the pan off heat and add lemon juice. Toss to distribute evenly.

Add pasta to the water and cook. When the pasta is ready (2-3 minutes), drain. Return pasta to pot and mix in spinach-mushroom mixture, chicken, and mozzarella cubes. Serve immediately.

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