Ingredients
2 chicken breasts, boneless and skinless, 3-4 oz. each, pounded to an even thickness
2 tbsps. vegetable oil
1 clove garlic, crushed
2 oz. white wine
1 tbsp. lemon juice
3 oz. bacon, fine dice
1 oz. onion, fine dice
1 tbsp. fennel, fresh, fine dice
3 cups spinach, fresh, stemmed
1 cup angel hair pasta, cooked and drained
2 tbsps. extra-virgin olive oil
2 tbsps. basil leaves, chopped
1 tbsp. pinenuts, toasted
1 clove garlic, chopped
1/4 cup Parmesan cheese, grated
1 lemon slice
1 basil sprig
salt to taste
1/4 cup sun-dried tomatoes packed in olive oil and cut into slivers
freshly ground black pepper to taste
Instructions
1) Season oil by cooking the crushed garlic clove in a sauté pan over medium/high heat for 30 seconds to 1 minute.
2) Season the chicken breasts with salt and pepper on both sides and add to pan. Sauté until lightly brown, approximately 3-5 minutes on each side.
3) Remove chicken from pan and keep warm.
4) Add bacon, onion and fennel to pan, saute until bacon is crisp.
5) Add spinach and sauté until spinach wilts, seasoning with salt.
6) In a second sauté pan heat extra-virgin olive oil and add pine nuts and chopped garlic. Saute until garlic is tender.
7) Add basil leaves, sun-dried tomatoes, pasta and Parmesan cheese (this is where I added the wine and lemon juice).Toss to combine all ingredients.
8) Place pasta mixture on heated dinner plates. Top with spinach mixture and chicken breasts.
9) Garnish with lemon and basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Fowl
- Method: Sautéing
- Cuisine: American
