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Ingredients

• Chicken:
• 2 large boneless chicken breasts
• 1 red bell pepper, chopped
• 2 cloves garlic, smashed and chopped
• 1/2 cup dry white wine
• 1 1/2 T rosemary, diced
• S&P to taste
• 1 T olive oil
• Mushrooms:
• 3 Large portobello caps, scooped
• 3 large slices mozzarella cheese
• Sauce:
• 1 T olive oil
• 1 celery stalk, minced
• 1 carrot, minced
• 3 cloves garlic, minced
• 1 can tomato paste
• 1 3/4 'cans' water
• 1 can diced tomatoes, drained
• 1T basil, chopped
• Pasta:
• 1 tsp olive oil
• 1 large tomato, seeded and chopped
• 1 cup spinach, chopped
• 1/2 lb pasta of choice, cooked Al dente

Description

This Dish Really Came About By Accident, As Most Of Mine Really Do. Instead Of Stuffing Chicken Breast With Mozzarella And Mushrooms, As Suggested By Keni, I Reversed It, And Added Some Things That Really Enhanced The Dish. Save Yourself Some Time By Pick

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