Special Diets

Garlic and Mushroom Spaghetti

• From: Rotisserie Chickens to the Rescue

Ingredients

• 8 oz uncooked spaghetti, broken in half

• 1/2 cup hot cooking water

• 1/4 cup olive oil

• 3 Tbs jarred minced garlic

• 1 6-ounce package sliced mushrooms (about 2 cups)

• 3 cups bite-size chunks rotisserie chicken

• 1/4 cup capers, drained

• salt to taste

• 1/4 tsp red pepper flakes (optional)

• 1 cup chopped Roma tomatoes (about 2 large tomatoes)

• 1/3 cup already-shredded Parmesan cheese

• 2 Tbs finely chopped flat-leaf (Italian) parsley

This simple dinner has appetizingly clean flavors. Add toasted French bread and you have a meal that's ready for family or company.

Directions

• 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.