## Description
* An ode to SoHo’s Italian roots using speciality ingredients from two 100 year old institutions in the neighborhood.
To reheat, cover with a wet paper towel and microwave for 3-5 minutes!
## Tools
* 2 pots with tops (one for mushrooms, one for chicken)
* Oil spray
* Strainer
* Pot for pasta
## Ingredients
* 3 lbs boneless skinless chicken breast
* 1 lb white mushrooms
* 17oz chicken bone broth
* 112g of pesto
* 1 bottle of Rao’s Homemade Marinana sauce
* 350g of pasta
* 1 Tbsp tumeric
* Garlic powder
## Preparation
1. Wash and dry and dice white mushrooms
## Steps
1. Spray pot and put on medium heat
2. Add mushrooms and sautee for 30 minutes, stirring every 10 minutes
3. Spray another pot, put on medium heat
4. Add diced chicken breast sautee for 5 minutes
5. Once a bit white, add the chicken bone broth, garlic powder, and tumeric
6. Reduce heat to medium low and braise for 30 minutes
7. Reserve 1 cup of tumeric broth
8. Strain the chicken
9. In original mushroom top, add chicken, mushrooms, marinara, pesto, and a few tablespoons of tumeric broth
10. When you cook the pasta, cook it 3/4 as long as the box says so it doesn’t turn to mush when you microwave it throughout the week!