Chicken & Mushroom Spaghetti Nests
Best paired with Due Amici Marinara Sauce
Instead of placing the chicken and mushrooms on top of regular spaghetti, this recipe creates spaghetti nests! Spaghetti nests look like small bird nests (hence the name) and hold the contents of your pasta, in this case, chicken and mushrooms. Who knew pasta could be a meal and a bowl?!
- ½ teaspoon kosher salt
- 1 box spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 jar Due Amici Marinara sauce, warmed
- 1 chicken breast, cubed
- 5 tablespoons of olive oil
- 1 onion chopped
- 6 garlic cloves, minced
- 5 ounces porcini mushrooms
- 12 small fresh mozzarella balls
- Bunch of fresh basil
- Salt and pepper
- Place an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- Cover the bottom of a baking pan with parchment paper, or grease with butter.
- Bring a large pot of water to a boil over high heat, add olive oil and salt.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
- Using a colander, drain the pasta and place back into the pot.
- Add the marinara sauce, gently stir well until combined. Set aside.
- In a large pan, over medium heat add 5 tablespoons of olive oil and when the oil is hot add the onion.
- Cook the onion until caramelized, a translucent golden brown color, stir occasionally for about 5 minutes.
- Add the chopped chicken breast, minced garlic and mushrooms.
- Cook until the chicken is done, stirring when needed, about 10-15 minutes.
- Season with salt and pepper as needed. When done remove from heat and set aside.
- Twirl ½ cupful's of the spaghetti mixture around tongs or a large fork and transfer to the prepared pan.
- Make an indentation in the middle of each nest and fill it with 2 fresh mozzarella balls, a few tablespoons of the chicken mixture and some marinara sauce from the pan.
- Bake for 15 – 20 minutes.
- Remove from the oven and top with fresh chopped basil.
- Using a thin metal spatula, transfer the nests to serving dishes.