Cappellini Florentine
From unswissmiss 18 years ago
- 15 minutes to make
- Serves 4
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.
Ingredients
- 16 oz. package angel hair pasta shopping list
- 2 Tbsp olive oil shopping list
- 4 large cloves garlic, minced shopping list
- 1 8-oz package of sliced mushrooms shopping list
- 1 10-oz package of fresh spinach shopping list
- 2 Tbsp balsamic vinegar shopping list
- 1 Tbsp crushed red pepper (or to taste) shopping list
- 1/4 lemon shopping list
- 2 chicken breasts, cooked and shredded shopping list
- 4 oz. mozzarella cheese, cut into cubes shopping list
- salt and pepper to taste shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
Oh, this one is wonderful, all my favorite flavors and capellini, too. yum.
notyourmomma
in South St. Petersburg loved it
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I am hungry and this sound great!
linspj
in New Hartford loved it
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