Roasted Chicken Portobello Recipe

Cooking Instructions

1. 1

   Prepare the Spaghettini

   Cook the spaghettini according to package instructions until al dente. Drain and set aside.

2. 2

   Roast the Portobello Mushrooms

   Preheat the oven to 400°F (200°C). Clean the portobello mushrooms and remove the stems. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 15-20 minutes until tender.

3. 3

   Sear the Chicken

   In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 5-7 minutes on each side or until golden brown and cooked through. Remove from heat and let rest.

4. 4

   Make the Garlic Demi Glacé

   In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Add chicken broth and bring to a boil, then reduce heat and simmer until reduced by half, about 10 minutes.

5. 5

   Combine Ingredients

   Add the cooked spaghettini, sun-dried tomatoes, and fresh spinach to the skillet with the garlic demi-glacé. Toss to combine and heat through.

6. 6

   Serve

   Place a portion of the spaghettini mixture on each plate, top with a seared chicken breast, a roasted portobello mushroom, and sprinkle with aged mozzarella. Drizzle with additional garlic demi-glacé if desired.