Balsamic Broccoli Spaghetti with Chicken and Veggie Muffins


(Photo by Jolee C.)

8 oz whole wheat spaghetti
1 tablespoon extra virgin olive oil
1 onion chopped
6 oz sliced mushrooms
4 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/4 pounds broccoli coarsely chopped
1 1/2 cups chicken broth
1 can (15.5 oz) cannellini beans, drain and rinse
2 teaspoons balsamic vinegar
2 tablespoons + 1/4 cup grated Romano cheese


1. Bring a large pot of water to a boil over high heat. Add spaghetti and cook according to package directions. Drain the spaghetti and return to the pot.
2. While spaghetti is cooking. Heat oil in a large nonstick skillet over medium heat. Add the onion, garlic, mushrooms, salt,and pepper flakes. Cook for two minutes stirring continuously until the onion softens.
3. Stir in the broccoli and chicken broth. Cover and cook, stirring occasionally, for 6 to 10 minutes until the broccoli has darkened in color. Stir in the beans and vinegar, and cook to heat through.
4. Pour the broccoli mixture over the cooked spaghetti and toss to combine. Stir in 2 tablespoons of the cheese and toss well. Sprinkle each portion with 1 tablespoon of the remaining cheese.

For the chicken I used tenderloins and fried them in a little olive oil. I don’t think they need seasoning when eating them with the pasta.

Veggie Muffins – Makes 4 servings.
Two multi grain English muffins, toasted.
One tomato, sliced
1/4 cup sliced Portobello mushrooms
Two cloves garlic
1/2 shallot
2 tablespoon of olive oil
Sun dried tomato spreadable cheese (I used Laughing Cow mozzarella and sun-dried tomato)
Four slices of mozzarella cheese Paprika Oregano ——

Set your oven to broil and preheat.

Slice Portobello mushrooms, and dice the garlic and shallot. Heat the olive oil in a frying pan and sauté mushrooms, garlic, and shallot for about ten minutes.
Separate muffin halves and toast. On a baking sheet, place two tomato slices on top of each muffin half.
Spread the cheese spread over the top of the tomatoes. On top of the cheese spread, put 1 teaspoon of the sautéed mushroom mix. Cap it all with a slice of mozzarella cheese, paprika and oregano sprinkled over the top.

Broil 3-5 minutes, until the cheese is melted and slightly browned.

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