Spinach-Chicken Linguini

• 2 (4 ounce) chicken breasts, cut into bit-size peices
• 1 12 tablespoons garlic powder
• 2 minced garlic cloves
• 12 tablespoon garlic salt
• 12 tablespoon onion powder
• 1 teaspoon butter
• 1 tablespoon extra virgin olive oil
• 12 cup mozzarella cheese
• 3 cups spinach leaves, chopped
• 6 ounces linguine

1. Start water for noodles, adding salt and a little bit of olive oil (when ready, add the noodles and stir until noodles are tender).
2. Cut chicken into peices and add garlic powder, garlic salt, and powder or minced onion to season.
3. In a large non-stick frying pan (low - medium), add olive oil and butter.
4. When hot enough, add garlic to infuse.
5. After about 1 minute of infusing add the seasoned chicken to the pan and saute until slightly brown (3-4 minutes) turning heat to medium-high.
6. Add chopped spinach leaves to pan and continue to saute.
7. Allow chicken to get a nice brown color.
8. Add 1/2 cup of mozzerella and allow cheese to melt over chicken.
9. Serve with the linguini and top it with dried oregano and a dollup of olive oil.

chicken breasts, garlic, garlic, garlic salt, onion powder, butter, extra virgin olive oil, mozzarella cheese, spinach leaves, linguine

Taken from www.food.com/recipe/spinach-chicken-linguini-370500 (may not work)