Garlicky Herbed Chicken w/ Broccoli, Shiitakes, and Spaghetti Recipe

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1 vote | 2105 views

Garlic! Good quality olive oil, fresh herbs and fungi- need i say more? This recipe is even better the next day, that's if it makes it past dinner. No fuss, no muss, the ingredients are harmoniously melded together with a little marination and a heckuva lot of bold garlic flavor. Most of these supplies you will probably already have on hand, so jump in with both feet and make your family think you've been slaving in the kitchen for hours. Additionally, this makes enough to have seconds or freeze and enjoy all over again on another day!!!

Prep time:
Cook time:
Servings: 8 Servings
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Ingredients

Cost per serving $1.73 view details
  • 3 boneless, skinless chicken breasts, sliced on bias
  • 5 cloves garlic, pressed or finely minced
  • 1/3 c. fresh parsley, roughly chopped
  • 1 tbsp. fresh oregano, roughly chopped
  • 1 lb. uncooked spaghetti
  • 2 tsp. Better than Bouillon chicken
  • 1 lb. pk frozen broccoli florets
  • 8 oz. sliced Shiitake mushrooms
  • 4 pats unsalted butter
  • Kosher salt and fresh cracked pepper
  • Olive oil for drizzling and finishing

Directions

  1. In a stainless steel bowl, add chicken, garlic, parsley, oregano and kosher salt and pepper to taste. With rubber spatula, fold until all chicken is coated. Refrigerate for 30 minutes.
  2. Meanwhile, in a large saucepot, bring about 5 quarts of water up to a boil with the Better Than Bouillon and cook spaghetti until almost al dente, about 7 minutes and drain, reserving 1 cup of pasta water. While bringing water up to a boil, place broccoli, bag and all un-pierced in microwave for 6 minutes. Set aside.
  3. Bring a large saute pan up to medium high heat. Drizzle pan with olive oil and carefully add chicken pieces. Saute until no longer pink- about 5 minutes. Add Shiitake mushrooms. Cook for several minutes more and add broccoli. Cook for 1 minute more and reduce heat to medium. Pour in spaghetti and and toss with the pats of butter and pasta water. Simmer for several minutes more and turn off heat. Drizzle with olive oil and check seasonings. Garnish with pecorino romano if desired.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 121g
Recipe makes 8 servings
Calories 268  
Calories from Fat 29 11%
Total Fat 3.28g 4%
Saturated Fat 1.53g 6%
Trans Fat 0.01g  
Cholesterol 15mg 5%
Sodium 18mg 1%
Potassium 311mg 9%
Total Carbs 46.01g 12%
Dietary Fiber 3.3g 11%
Sugars 1.94g 1%
Protein 12.71g 20%
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Reviews

  • Smokinhotchef
    This recipe may easily turned vegetarian by replacing the chicken with more mushrooms and using 4 cups vegetable stock concentrated by reducing to 2 cups via stovetop!!
    I've cooked/tasted this recipe!
    This is a variation

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