Ingredients
3/4 cup diced sweet onion3 tablespoons olive oil, divided4 garlic cloves, minced, divided1/2 pound boneless skinless chicken breast, cubed3 tablespoons prepared pesto, divided3 ounces uncooked angel hair pasta2 large portobello mushrooms1 tablespoon butter2 cups fresh baby spinach2 tablespoons balsamic vinegar, divided2 tablespoons shredded Romano cheese2 tablespoons grated Parmesan cheese
Preparation
In a large nonstick skillet, saute onion in 1 tablespoon oil until tender. Add half of the garlic; saute 1 minute longer. Transfer to a small bowl; set aside.
In the same skillet, cook chicken in 1 tablespoon oil over medium heat for 5-7 minutes or until juices run clear. Remove from the heat. Add 1 tablespoon pesto; toss to coat. Stir in half of the onion mixture. Transfer to a bowl; keep warm.
Cook pasta according to package directions. Meanwhile, add mushrooms and butter to the skillet; cover and cook over medium heat for 5-7 minutes or until tender. Reduce heat to low. Add spinach; cover and cook for 2-3 minutes or until wilted. Drizzle with 1 tablespoon vinegar and remaining onion mixture; cook and stir until heated through. Keep warm.
In a small saucepan, combine 1 tablespoon pesto and remaining vinegar and garlic. Cook and stir until heated through.
Drain pasta; toss with remaining oil and pesto. On two plates, form pasta into a circle, leaving a hole in the center. Place mushrooms with spinach mixture in the center; top with chicken mixture. Drizzle with garlic pesto mixture. Sprinkle with Romano and Parmesan.
