I can tell you four things about last night’s dinner:: 

1. It is not at all good for you. In my mind, I justified this fact by using whole wheat pasta. So I basically just lied to myself. 

2. If you do not like garlic, you will not like this. Step. Away. 

3. I literally came up with this on the way home last night (hence, “Kitchen Sink”). I had an idea but ultimately, what came together was this. It also uses up some ingredients from a few recent recipes – the bread crumbs, the cheese spread, and some wine.

4. This was really good. Really. 

Serves 2-ish

Ingredients:: 

• 3/4 lb boneless, skinless chicken tenderloins (or cut your own from chicken breasts)
• 1 egg white, lightly beaten
• 1/2 cup bread crumbs
• salt and pepper, to taste
• 2 TBS olive oil
• 10 oz white button mushrooms, sliced
• 1 TBS butter
• 1 garlic clove, sliced
• 1/2 cup dry white wine
• 3/4 cup garlic herb cheese spread
• 1 1/2 cups (dry) whole wheat pasta, boiled following package directions

Directions:: 

1. Salt and pepper the bread crumbs in a shallow bowl, mix well. 
2. Lightly bread the chicken strips by dipping them first in egg white, then into bread crumbs. Set aside. 
3. Heat 2 TBS olive oil in large saute pan over medium-high heat. Once pan is hot, add chicken, cooking for about 3 minutes on each side, until outside is golden brown and inside temperature reaches 165 degrees F. Set aside on plate. 
4. Meanwhile, melt the butter in a small saute pan (or a medium sauce pan will work fine here) with the mushrooms over medium-high heat. Cook, stirring occasionally, until mushrooms are cooked down and are browned. Add garlic, cooking for about one minute. Stir in wine, letting the wine cook off until liquid is almost completely evaporated. 
5. Remove the mushroom mixture from heat, stir in the garlic cheese spread until melted and well combined. Pour mushroom sauce over pasta and a few pieces of chicken.