creminis and carmelized vidalias in a rosemary butter sauce.

whew! that's a dish title!
something i cook a lot (A LOT) with is smart balance. used as an alternative to butter, smart balance not only has significantly less calories and cholesterol (no animal fat), but is packed with omega 3s, vitamins, calcium, protein, plant sterols, and has 0 trans fat. plus!

march is national heart month, so in honour of it, i am using it in every recipe i prepare this month. when cooking savory dishes, i almost always use smart balance, but in baking i'm a hardcore butter believer...so we'll see!
today for lunch, i was eyeing my trader joe's spinach and chives linguine, and scoured the fridge for vegetables i needed to use up. i am kind of over thick alfredo-y sauces right now, and i was in the mood for something super buttery and rich. SO, this is what i came up with! enjoy!
here's what you need:

• 1/2 vidalia onion, sliced lengthwise, into thin strips
• 5 big cremini mushrooms, sliced lengthwise and then in half
• 1 large chicken breast, sliced thinly into strips
• 1 package spinach and chives linguine, cooked (or just spinach linguine, which you can get anywhere)
• 1/2 cup fresh, grated parmesan 
• 1/4 cup shredded mozzarella (or 2 string cheeses, which is what i used!)
• 3/4 cup smart balance
• 2 tsp ground black pepper
• 1 tsp rosemary
• 1 tsp himalayan pink salt

firstly, put the smart balance in a large frying pan. add onions and let saute for 3 minutes, then add chicken, salt, pepper, and then saute another 3 minutes.

add mushrooms, both kinds of cheese, and then the rosemary. simmer on medium heat until the chicken is cooked through, about 15 minutes.

put pasta on a plate, and pour some of that goodness all over it! enjoy, and happy heart health month!