Spaghetti Rosemary Mushroom with Roasted Chicken

• 8 oz spaghetti
• 1 lb boneless, skinless chicken thighs
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp dried rosemary
• 2 cups chicken broth
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F. Season chicken thighs with salt, pepper, and half of the rosemary.
2. 2 Place chicken on a baking sheet and roast for 25 minutes or until cooked through.
3. 3 While chicken roasts, heat olive oil in a large skillet over medium heat.
4. 4 Add mushrooms and garlic to the skillet, sauté until mushrooms are golden and tender.
5. 5 Stir in remaining rosemary and chicken broth, bring to a simmer.
6. 6 Cook spaghetti according to package instructions; reserve 1/2 cup pasta water before draining.
7. 7 Add cooked spaghetti to the skillet with mushrooms, toss to coat, adding pasta water as needed for consistency.
8. 8 Shred the roasted chicken and add to the skillet, stirring to combine.
9. 9 Remove from heat and stir in Parmesan cheese.
10. 10 Serve garnished with fresh parsley.

Equipment

• Baking sheet
• Large skillet
• Tongs

Variations

• Add a splash of white wine to the mushrooms for extra flavor.
• Substitute chicken with turkey for a lighter option.

Substitutions

• Use fresh rosemary if available, adjusting quantity to taste.
• Substitute Parmesan with pecorino Romano for a different flavor profile.

Pairings

• A glass of Chianti
• Sparkling water with lemon

Nutrition

Tips

• For a richer flavor, use chicken thighs instead of breasts.
• If you prefer a saucier dish, add more chicken broth or pasta water.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in the microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• A crisp green salad
• Warm, crusty bread

FAQ