2 medium chicken breasts - butterflied
1 small onion roughly garlic
6 sweet basil leaves
2 scallions
2 marinara sauce 24 oz (1 1/2 cups)
8 oz linguine - cooked al dente in salted water (drain then rinse with cool water)
2 cups baby spinach leaves
2 tbsp unsalted butter
1 tomato chopped with seeds removed
3 button mushrooms sliced
1 tbsp minced garlic
2 teaspoon oregano
2 tablespoons parsley
salt and pepper to taste
If you do not own a grill, you could pan sear the chicken. Simply rub the chicken down with olive oil before seasoning; then cook in a heavy bottom skillet on medium high heat for 3 to 4 minutes per side.
1. Season both sides of the chicken with salt and pepper to taste.
2. Grill the chicken 3 minutes per side or until the chicken is 90% done. Allow the chicken to rest for 5 minutes then slice into strips.
3. On the grill using a cast iron skillet, heat 2 tablespoons butter and add onions, spinach mushrooms and cook for 3 minutes. Add the sauce, garlic, oregano, parsley, and scallions. Cook for 2 minutes.
4. Add the sliced chicken and cook for 4 minutes. Pour everything on top of the noodles and toss together, then serve.