Mushrooms sauteed in olive oil and garlic, combined with leftover chicken and Five Minute Marinara Sauce to create an absolutely wonderful Saturday afternoon lunch.
With no more than a few minutes spent in the kitchen, lunch was on the table and everyone was happy with it.
I’ve made this marinara sauce several times now and it has not failed to amaze me even once. I raved about it plenty the first time I made it, so I’ll stop myself now. I’ll just say that this is the only sauce I’ve made in months. It really is that good.
- 8 ounces pasta I used gemelli noodles, angel hair would be great as well
- 1 tablespoon olive oil
- 1 large or 2 small garlic cloves minced
- 5 ounces mushrooms sliced
- Kosher salt and fresh cracked pepper to taste
- 2 cups chicken cooked and diced
- 1 quart Five Minute Marinara Sauce this can be made in advance and then just kept in a jar in the refrigerator until needed.
- Cook the pasta, drain and set aside. In a large skillet, over medium heat, warm the oil and then add the garlic. Saute for just a minute or so, until fragrant, but not browned. Add the sliced mushrooms and cover for just 3-4 minutes (this just speeds the cooking - feel free to leave them uncovered if that is simpler for you). Uncover, stir and saute until they are browned and tender. Sprinkle with salt and pepper to taste. Total cooking time for mushrooms was about 8-10 minutes.
- When the mushrooms are tender, add the cooked chicken and cover with a lid for a few minutes, just until warm. Toss gently, to avoid shredding the already cooked chicken. When the chicken is warm, add the marinara sauce. Stir gently to combine and then let it warm over medium heat for a few minutes, just until the sauce is hot.
- Warm the pasta in a strainer under hot running water for just a minute. Serve the pasta topped with the hot Mushroom Chicken Marinara Sauce. Enjoy!