Chicken Scaloppine With Spinach & Angel Hair Pasta

1  (9-oz.) package fresh spinach, thoroughly washed

3/4  cup  all-purpose flour

2  teaspoons  salt, divided

1 1/2  teaspoons  pepper

16oz angel hair pasta

6  chicken cutlets (about 1 1/2 lb.)

2  tablespoons  butter

2  tablespoons  olive oil

2  tablespoons  all-purpose flour

2 1/2  cups  chicken broth

2 tomatoes, seeded and chopped

1 tomato sliced

Grated Parmesan cheese

Italian seasoning

vegetable seasoning

5 dried mushrooms

2 tablespoons minced garlic

3/4 cups of seasoned bread crumbs

(season all tomatoes with itailian seaning and vegtable seasoning and place in oven on warm until needed)

1. Cook pasta according to package, add dried mushrooms to boiling water w/ pasta. Drain; return to pan. Stir in spinach, 1T olive oil, 1T garlic & 1T butter cover and keep warm over low heat.

2. Combine 3/4 cup flour, 3/4 cup bread crumbs, 1 1/2 tsp. salt, and 1 tsp. pepper in a large zip-top plastic bag. Add chicken cutlets; seal bag, and shake to lightly coat.

3. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook 3 cutlets in skillet 2 to 3 minutes; turn and cook 2 to 3 minutes or until lightly browned and done. Remove from skillet. Repeat procedure with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 3 cutlets. (Chicken may be kept warm in a 250° oven on a wire rack.)

4. Whisk 2 Tbsp. flour into skillet, and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine.

5. Transfer to a serving dish, place chicken on bed of noodles and sprinkle with chopped tomatoes, garnish with sliced tomatoes and sprinkle Parmesan cheese over everything..