Chicken Breast and Mushroom Sauce With Spaghetti

1. 1

   Defrost the chicken breast if needed completely dry all 4 chicken breast.

2. 2

   take the extra virgin olive and pour it in a deep pan big enough to hold the chicken and the sauce place on the stove at medium heat

3. 3

   place all 4 chicken breasts in the pan let them sear

4. 4

   add salt, truffle salt, peppercorn and garlic seasoning, onion powder, and italian seasoning.

5. 5

   now pour the sauce into the pan with the chicken place a lid and let it simmer

6. 6

   place a pot large enough to hold the 1lb of spaghetti fill with water place on high until it boils.

7. 7

   add the spaghetti to the boiling water for about 9 to 10 mins for al dente.

8. 8

   remove paste when done and strain.

9. 9

   remove the sauce from the stove and take two forks and shred the chicken by using one fork to hold the chicken and pull at it with the other fork

10. 10

    place pasta on a plate and sauce on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.