Spaghetti with Garlic and Mushroom
Serves: 4
This is one of my favorite dishes when I am in the mood for a
simple dinner with quick and appetizingly clean flavors. Don't fret over the 1/4 cup of olive
oil; that is only one tablespoon a serving. Add toasted French bread and maybe a glass of your
favorite white wine for a pleasurable meal that is great for the family or company.
Calorie: 573, Proteins: 39 g, Total Fat: 24 g, Fiber: 3.40 g, Sugar 3 g.
Preparation
Cook the spaghetti according to package directions until firm to the
bite. Use a ladle or glass measuring cup to carefully remove 1/2 cup of the hot water from the
pot. Set aside. Drain the spaghetti and rinse in hot water, shaking off the excess. Set the
spaghetti aside.
Combine the oil and garlic in a 12-inch nonstick skillet over medium
heat. Cook, stirring frequently, until the garlic is fragrant, about 2 minutes. Add the
mushrooms and cook, stirring frequently, until they begin to lose their juice and turn gold,
about 4 minutes. Raise the heat to medium-high. Add the chicken, capers, salt, and red pepper
flakes, if using. Stir well and cook for 2 minutes, stirring frequently. Add the reserved
pasta liquid and then the spaghetti, and stir well to combine. Cook for 3 minutes to heat
through, stirring frequently. Remove from the heat and stir in the tomatoes, cheese, and
parsley. Serve immediately.