I don’t often go into the kitchen with a plan. The best dishes come together organically. This is one of those dishes:

Mushroom Pasta with Chicken

• Four chicken breasts
• One box of whole wheat spaghetti (feel free to use regular, but whole wheat is delicious in this recipe)
• One box portobello mushrooms
• One cup diced onions
• 2-3 tablespoons butter
• Fresh basil
• At least 4 oz gruyere cheese

1. Set chicken breasts on jelly roll pan. Rub with olive oil and salt. Bake in a 375 degree oven for 45 minutes.
2. While chicken is baking, sauté mushrooms and onions in butter. Low and slow is the way to delicious mushrooms! Season to taste.
3. After about half an hour, bring water to a boil for the pasta. Note: I always salt the water and add a tablespoon of olive oil.
4. Add about a cup of chicken broth and a spoonful of flour to the mushrooms. Stir well.
5. Boil pasta according to package directions.
6. Drain pasta; add to mushrooms. Add additional chicken broth or butter if necessary.
7. Tear fresh basil and add to the pasta.
8. Grate gruyere, add to pasta.
9. At this point, your chicken will be ready. Slice and add on top of pasta.
10. Grate additional gruyere on top of each serving. Garnish with a sprig of basil.
11. Enjoy!