You’ll need:
4 boneless chicken breast, cut into nuggets
1 lb whole wheat thin spaghetti
1 cup six cheese Italian style blend
1 cup white cooking wine
2 cups heavy cream
1/4 cup feta cheese
Mushrooms, portabella can be used
Broccoli, fresh or frozen
1 small onion, chopped
Fresh parsley, chopped
Garlic pepper seasoning
Olive oil
Butter
Salt
Use more of the ingredients, if needed
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Season the chicken with garlic pepper and grill it.
While the chicken is grilling start the pasta cooking. I used frozen broccoli, and threw them into the boiling pasta water a few minutes before the pasta finished cooking.
When the chicken is done, set aside and cover with foil.
Drain the pasta.
In a pot add the butter and olive oil and sauté the onions and mushrooms. Stir in the white wine, heavy cream, cheeses, fresh parsley and salt. You may want to add a bit more heavy cream if it looks like it needs it. Carefully toss and stir the pasta in the sauce. Serve with grilled chicken.
