| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 7 |
oz |
Cooked spaghetti |
| 1 |
tb |
Butter |
| 1 |
tb |
Extra virgin olive oil |
| 1 |
ts |
Fresh garlic |
| 4 |
oz |
Baked chicken; diced |
| 1 |
oz |
Cashews; halved |
| 1/2 |
oz |
Green onions |
| 1/2 |
oz |
Mushrooms |
| 1/2 |
oz |
Water chestnuts |
| 1 |
pn |
Dill |
| 1 |
pn |
Parsley |
| 1 |
pn |
Chives |
| 1 |
pn |
Basil |
| 1 |
pn |
Marjoram |
|
|
Parmesan cheese; if desired |
INSTRUCTIONS
Prepare pasta as instructed on box. In a frying pan, melt butter. Add
olive oil and garlic. Heat until bubbling. Add cooked chicken, water
chestnuts, green onions, cashews and mushrooms. Heat through. Add
spices. Place cooked spaghetti on plate. Top spaghetti with chicken
mixture. If desired, top with parmesan cheese.
Please note: The above recipe makes one serving. Please double or
triple as necessary.
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