PROTEIN+® CELLENTANI HULI HULI CHICKEN WITH MUSHROOMS, SUNDRIED TOMATOES AND SPINACH

INGREDIENTS

• 3 lb Barilla Protein+® Cellentani
• 4 cloves fresh garlic, minced
• 4 Tbsp honey
• 1 Tbsp ketchup
• 2 tsp fresh ginger, minced
• 4 Tbsp extra virgin olive oil
• 4 Tbsp soy sauce
• 2 lb chicken breast, raw, diced
• 1/2 cup extra virgin olive oil, divided
• 24 oz shiitake mushrooms, sliced
• 1 cup sundried tomatoes, julienned
• 1 Tbsp crushed red pepper flakes
• 2 cup pineapple, diced
• 6 oz butter
• 12 oz fresh spinach
• 1 Tbsp parsley, chopped

PREPARATION

1. 1.Cook pasta according to package directions. Reserve 1 1/2 cup of pasta cooking water. Drain and set aside.
2. 2.In a large bowl, whisk together the garlic, honey, ketchup, ginger, extra virgin olive oil and soy sauce.
3. 3.Toss the chicken with the huli huli sauce until evenly coated.
4. 4.Heat half of the extra virgin olive oil on a griddle or in a sauté pan over medium-high heat. Add the chicken and cook for 7 to 10 min, stirring frequently, until browned and the internal temperature reaches 165°F.
5. 5.Add the shiitake mushrooms and sauté for 4 min. Add the sun-dried tomatoes and crushed red pepper flakes and cook for 30 seconds, stirring constantly.
6. 6.Add the remaining extra virgin olive oil and pasta and toss to combine. Add the chicken and pineapple and toss to combine.
7. 7.Add the butter and 1/2 cup reserved pasta cooking water. Add additional reserved pasta cooking water as needed to reach desired sauce consistency.
8. 8.Add the spinach and parsley and toss until well combined. Drizzle with extra virgin olive oil and serve.