Spaghetti With Chicken, Wild Mushrooms, and Sage

Cooking Light

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  ounce dried porcini mushrooms
• 1  cup hot water
• 4  ounces spaghetti, uncooked
• 1  tablespoon olive oil
• 1  cup  coarsely chopped onion
• 2  teaspoons rubbed sage
• 2  garlic cloves, minced
• 3⁄4 lb boneless skinless chicken breast, cut into 1/4 inch wide strips
• 1⁄4 teaspoon salt (or to taste)
•  pepper, to taste
•  chopped fresh parsley, for garnish

Directions

1. Soak mushrooms in hot water for 20 minutes; drain, reserving ½ cup liquid.
2. Cook spaghetti according to package directions; drain and set aside.
3. Heat oil in a wok or large nonstick skillet at med-high heat until hot.
4. Add in onion, sage, and garlic; stir-fry 2 minutes.
5. Add in chicken; stir-fry 3 minutes.
6. Add in mushrooms, reserved mushroom liquid, salt, and pepper.
7. Decrease heat to medium; cook, uncovered, 2 minutes or until chicken is done.
8. Add in cooked spaghetti; toss well.
9. Sprinkle with chopped parsley.