- 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 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.
Reviews forPortobello Angel Hair Nests
"ah. may. zing."
"showstopper on a plate. everyone had to take a moment to ogle just how pretty it was. tasty and satisfying. it does require some time & some work. just wish i had a bigger kitchen!"
"Oh, I should mention that it's time-consuming because I make my own pesto."
"This dish is incredible! A bit time-consuming, but worth it! My husband and I are vegan, so we used Morningstar Farms Meatless "chicken" Strips and soy cheese instead. I've made it for non-vegan family members and they love it!"