Directions

• Cook the spaghetti according to package directions until firm to the bite. Use a ladle or glass measuring cup to carefully remove 1/2 cup of the hot water from the pot. Set aside. Drain the spaghetti and rinse in hot water, shaking off the excess. Set the spaghetti aside.
• Combine the oil and garlic in a 12-inch nonstick skillet over medium heat. Cook, stirring frequently, until the garlic is fragrant, about 2 minutes. Add the mushrooms and cook, stirring frequently, until they begin to lose their juice and turn gold, about 4 minutes. Raise the heat to medium-high. Add the chicken, capers, salt, and red pepper flakes, if using. Stir well and cook for 2 minutes, stirring frequently. Add the reserved pasta liquid and then the spaghetti, and stir well to combine. Cook for 3 minutes to heat through, stirring frequently. Remove from the heat and stir in the tomatoes, cheese, and parsley. Serve immediately.