4 boneless chicken breast, cut into nuggets1 lb whole wheat thin spaghetti1 cup six cheese Italian style blend1 cup white cooking wine2 cups heavy cream1/4 cup feta cheeseMushrooms, portabella can be usedBroccoli, fresh or frozen1 small onion, choppedFresh parsley, choppedGarlic pepper seasoningOlive oilButterSaltUse more of the ingredients, if needed***************************************************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.
