4 skinless, boneless chicken breast halves
1 onion, chopped
1 3/4 cups chicken broth
1 tablespoon dried minced onion flakes
1/2 cup brown sugar
1/2 cup olive oil
1 cup Italian-style pasta
1 (8 ounce) package frozen chopped spinach
2 (16 ounce) cans Italian-style diced tomatoes
2 (10 ounce) cans whole peeled mushrooms
1 (12 ounce) package shredded mozzarella cheese
Line a 9x13-inch pan with aluminum foil.
Place chicken breasts on foil on the prepared pan. Sprinkle with salt, pepper and olive oil. Rub with a fork mixture around the outside of the chicken. Sprinkle with brown sugar.
Heat oil and 2 tablespoons lemon juice in a large skillet over medium heat. Add chicken and spoon coated with remaining lemon juice throughout. Saute for about 10 minutes, turning chicken regularly. Add pasta, brown sugar, olive oil, tomatoes and mushrooms, cover and heat gently for about 5 minutes. Sprinkle with mozzarella cheese. Return chicken breasts to pan and cook 3 minutes more.
⭐ ⭐ ⭐ ⭐ ⭐