1 pound skinless, boneless chicken breast halves
1 pound breast meat
2 tablespoons vegetable oil
1/2 cup onions, chopped
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) can cream-style corn
1 (8 ounce) package cream cheese
1 bunch shredded mozzarella cheese
1 1/2 cups chopped fresh spinach
1 cup shredded Swiss cheese
1 (8 ounce) package shredded mozzarella cheese
2 tablespoons tomato paste
1 tablespoon garlic powder
crushed red pepper flakes
1 teaspoon dried parsley
In a large bowl, mix chicken, oil, onion and pineapple. Shape into a 2 inch dish. Drizzle cream cheese over chicken. Top with corn, cream cheese mixture, cheese and mushroom mixture.
Divide pasta into 12 portion scales. Heat cooking spray into a medium saucepan; sprinkle over pasta and place over medium heat until bubbly. Place cheese mixture over pasta and mushrooms. Remove foil from pasta and place under hot water until water has reached an internal temperature of 120 degrees F (70 degrees C). Pour chicken mixture all over pasta and mushrooms.
BAKE for 30 to 35 minutes or until just cooked through. While cream cheese is baking, place coconut cream in small green metal bowls. Remove from heat. Brush egg yolks with lemon juice and whip cream until stiff peaks form. Fold in chicken, pineapple and cream cheese mixture. Fold into cream cheese mixture; spoon over pasta and vegetables.
Serve immediately.