Ingredients

• 8 ounces Reggano Spaghetti
• 1 head broccoli, cut into small florets
• 4 tablespoons Carlini 100% Pure Olive Oil, divided
• 1/2 yellow onion, diced
• 1 yellow squash, cut into 1/2 inch slices
• 1 zucchini, cut into 1/2 inch slices
• 1 yellow pepper, diced
• 1 red pepper, diced
• 2 garlic cloves, minced
• 4 large button mushrooms, quartered
• 6 ounces Kirkwood Chicken Breast Strips
• 2 cups Little Salad Bar Flat Leaf Spinach
• 1 cup diced tomato
• Stonemill Iodized Salt, to taste
• Stonemill Ground Black Pepper, to taste

Instructions

1. Bring a large pot of water to a rapid boil. Add pasta and stir gently. Cook for 5 minutes, stirring occasionally. Add broccoli and cook 5 minutes longer. Drain and set aside.
2. Meanwhile, in a large sauté pan over medium-high heat, heat 1 tablespoon of olive oil.
3. Sauté onion, squash, zucchini and peppers for 5 minutes.
4. Add garlic, mushrooms and chicken to sauté pan and cook for 3 minutes.
5. Add 3 tablespoons of olive oil to sauté pan. Stir in spinach and tomatoes. Stir until spinach is wilted.
6. Turn off heat. Add spaghetti and broccoli, toss to combine. Season to taste with salt and pepper.