Spaghetti with Chicken Mushroom Sauce


  • 1 lb dry spaghetti
  • 4 T olive oil
  • 2 lb button mushrooms, thinly sliced
  • 4 clove garlic, finely chopped
  • 2 lb ground chicken (not breast)
  • 1 t kosher salt
  • ½ t black pepper
  • + 5 more ingredients
    • 2 14.5 ounce cans Rotel brand diced tomatoes with milder chilis, undrained
    • 2 c heavy cream
    • 1 c grated Asiago cheese
    • 1 c grated Parmesan cheese
    • ½ c fresh flat leaf parsley leaves, finely chopped

Heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes. Add the garlic, ground chicken, salt, and pepper. Cook until no trace of pink remains, about 5 minutes. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir ...

View full recipe at Relish


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