Spanish Style Chicken Pasta

“Life is a combination of magic and pasta” – Federico Fellini

Ever since my lovely husband came into my life Pasta has been a huge part of our diet. Since he was born and raised in Italy , I wanted to be able to cook pasta well and create sauces that would stay true to his Italian roots but also have a bit of my own Puerto Rican background. Over time I realized that there are days I just throw things together and because I know these flavors now I don’t measure anything.

When creating a recipe, you have to think and you have to write things down. I have a terrible habit of just cooking so quickly that I forget. With this recipe I used the ingredients I had to create a savory and smooth white wine sauce that went perfectly with our whole grain pasta.

I am not saying that I make magical pasta, but when you eat something you truly enjoy, magic happens. Your tastebuds are going to love this recipe, try it out and let me know what you think!

Spanish Style Chicken Pasta

Ingredients:

1 Box Whole Grain Spaghetti

2 Skinless, Boneless Chicken Breasts chopped

1/2 Cup Dry White Wine

2 Tbs Olive Oil

Parmesan for sauce and topping

1 Cup Baby Bella Mushrooms, sliced

5 Cloves Fresh Garlic, crushed and minced

Handful of Culantro or Recao roughly chopped (found in produce section of Market Basket & Spanish markets)

2 Tbs of Butter

1 Tsp Crushed Red Pepper plus extra to taste

6 Tbs Pasta Water

Instructions:

Follow instructions to boil the pasta, add salt. While that is getting ready, melt butter and add olive oil to a pan. Add chicken, and cook until browned on both sides and cooked through. Set aside. Add garlic, mushrooms and culantro, saute until they have reduced in size a bit. Add the wine and continue to cook on low heat until it has reduced about half way. Add the pasta water and about a tbs of Parmesan cheese. Once it has blended in, your sauce is complete.