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Portobello Angel Hair Nests

 Portobello Angel Hair Nests
"I whipped up this recipe one winter evening when my husband and I wanted something hearty but nutrtious," shares Tina Constantin, Bentonville, Arkansas. "Vegetarians can simply omit the chicken and it will still be a great, filling dinner."
2 ServingsPrep: 20 min. Cook: 20 min.


  • 3/4 cup diced sweet onion
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced, divided
  • 1/2 pound boneless skinless chicken breast, cubed
  • 3 tablespoons prepared pesto, divided
  • 3 ounces uncooked angel hair pasta
  • 2 large portobello mushrooms
  • 1 tablespoon butter
  • 2 cups fresh baby spinach
  • 2 tablespoons balsamic vinegar, divided
  • 2 tablespoons shredded Romano cheese
  • 2 tablespoons grated Parmesan cheese


  • In a large nonstick skillet, saute onion in 1 tablespoon oil until
  • tender. Add half of the garlic; saute 1 minute longer. Transfer to a
  • small bowl; set aside.
  • In the same skillet, cook chicken in 1 tablespoon oil over medium
  • heat for 5-7 minutes or until juices run clear. Remove from the
  • heat. Add 1 tablespoon pesto; toss to coat. Stir in half of the
  • onion mixture. Transfer to a bowl; keep warm.
  • Cook pasta according to package directions. Meanwhile, add mushrooms
  • and butter to the skillet; cover and cook over medium heat for 5-7
  • minutes or until tender. Reduce heat to low. Add spinach; cover and

2 of 2

Portobello Angel Hair Nests (continued)

Directions (continued)

  • cook for 2-3 minutes or until wilted. Drizzle with 1 tablespoon
  • vinegar and remaining onion mixture; cook and stir until heated
  • through. Keep warm.
  • In a small saucepan, combine 1 tablespoon pesto and remaining vinegar
  • and garlic. Cook and stir until heated through.
  • Drain pasta; toss with remaining oil and pesto. On two plates, form
  • pasta into a circle, leaving a hole in the center. Place mushrooms
  • with spinach mixture in the center; top with chicken mixture.
  • Drizzle with garlic pesto mixture. Sprinkle with Romano and
  • Parmesan. Yield: 2 servings.
Nutritional Facts: 1 serving equals 733 calories, 43 g fat (11 g saturated fat), 92 mg cholesterol, 458 mg sodium, 48 g carbohydrate, 5 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.