Cooking the chestnut mushroom in balsamic vinegar gives this spaghetti dish a fantastic flavour. This recipe serves 4 people, and is ready in just over half an hour.
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Cut the chicken breast into small strips or cubes. Chop the onion and garlic as finely as possible. Cut the chestnut mushrooms into wedges. Finely chop the herbs.
Bring a large saucepan of water to a boil. Heat 2 tablespoons of olive oil in a large frying pan and sauté the onion and garlic in it. Add the chicken pieces and half of the parsley and chives.
Add salt and pepper to taste. Sauté until the chicken is cooked. Meanwhile, cook the spaghetti in the large saucepan of boiling water. Remove the chicken from the frying pan, then add a dash of olive oil to the frying pan.
Sauté the quartered chestnut mushrooms for 5 minutes, then add the balsamic vinegar. Season with salt and pepper. Drain the cooked spaghetti.
Mix the chicken and mushrooms through the pasta, along with the remaining half of the parsley and chives.
Serve the balsamic chestnut mushroom spaghetti with grated Parmesan cheese, enjoy!
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