Portobello Mushrooms and Spinach with Chicken over Pasta

Another dish my mom makes!

Portobello Mushrooms and Spinach with Chicken over Bow Tie Pasta

3 Chicken Breasts, diced
1 Package Bow Tie pasta
1 Red Pepper, chopped
5 Scallions, chopped
2 Large Portobello Mushrooms, chopped
1 Large bag of Baby Spinach
Sun Dried Tomatoes
Thyme, 1/2 bunch, chopped
Olive Oil

Cook Pasta as directed, set aside.
Coat bottom of the pan with olive oil and saute chicken over medium heat til cooked through. Add chopped mushrooms, sun dried tomatoes, chopped red pepper, chopped scallions and 1/2 bunch of chopped thyme. Saute for 5 minutes and add spinach by the handful until wilted. Salt and Pepper to taste, serve over Bow Tie pasta.

Chicken Enchiladas

Here is the recipe for the Chicken Enchiladas my mom makes!

Chicken Enchiladas

3 Boneless Chicken Breasts, cubed
8 Flour Tortillas
3 Large cans of Old El Paso Enchilada Sauce
1 Bag of Mexican Cheese, Shredded
Lettuce, Shredded
Scallions, chopped
1 Tomato, chopped

Pre-heat oven at 350 degrees.
Brown chicken on skillet on Medium heat, til cooked through. Add small amount of enchilada sauce and mix in. Scoop chicken mixture onto tortilla, add small amount of shredded cheese and then roll up. Repeat for all 8 tortillas. Coat bottom of baking dish with Enchilada sauce and place tortillas in pan. Pour remaining Enchilada sauce over tortillas and then sprinkle on shredded cheese, scallions, tomatoes and lettuce. Bake in oven for 40 minutes.