Herbaceous Tuscan Hot Chile Oil Chicken And Mushro

• 1/3 cup olive oil
• 1 tsp. red pepper flakes
• 1 tsp. minced garlic
• 1 tsp. salt
• 1 lb. boneless skinless chicken breast, cut into fajita strips/tenders*
• 2 tbsp. red wine vinegar
• 3 tbsp. crushed tomatoes
• 1 cup drained sliced canned mushrooms
• 3 oz. fresh basil leaves
• 6 cups fresh mixed greens (arugula, spinach, fresh leaf lettuce, etc.)
• 2 oz. parmesan cheese, in shavings

1. In a large saute pan, bring oil to medium-high heat. Add red pepper, garlic, salt and chicken and saute 4-6 minutes, or until chicken is done. Add vinegar, tomatoes, mushrooms, and basil, stirring until very hot. Divide greens among four plates and top with chicken mixture, including the liquid from the pan. Add a few shavings of parmesan cheese to the top and serve immediately.

olive oil, red pepper, garlic, salt, boneless skinless chicken breast, red wine vinegar, tomatoes, mushrooms, fresh basil, arugula, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/herbaceous-tuscan-hot-chile-oil-chicken-and-mushro-1209152 (may not work)