This was sooo good. You see so many recipes for this dish, it’s relatively quick cooking, you get your veggies in, and the pasta and chicken satisfy your feeling of fullness.
- 2Chicken breasts, sliced in half, thickwise
- 5-6 cherry tomatoes, cut in half
- 1 clove garlic, minced
- 1 small shallot, sliced thin
- Extra-virgin olive oil
- 3 tbsp butter
- 2 tbsp Flour
- 1/2 pound baby Spinach
- 1/2 cup white wie
- 1/2 cup Heavy cream
- Fresh parsley
- Sturdy pasta such as ziti or fettucini or pappadelle
BRING pasta water to a boil, and cook pasta according to directions until al dente, set aside.
SEASON chicken with salt and pepper, sprinkle with flour. Melt butter in a non-stick skillet and cook chicken on medium high, turning once until chicken is thoroughly cooked. Remove from pan and set aside.
MELT remaining butter in the same pan, and add the shallots, and sliced cherry tomatoes, cooking for about 2 minutes. Add the garlic and cook another 30-60 seconds.
STIR in the baby spinach and saute until it begins to wilt. Add the wine, and cook until sauce is reduced by at least half.
GRADUALLY add the heavy cream, stirring constantly, until thickened, and check for and adjust seasonings. Add the chicken back to the pan and bring everything up to heat.
SERVE in a shallow bowl, or a small plate. Add your pasta, then grab a piece of chicken to place on the pasta, and spoon the sauce with spinach over the chicken and noodles. Garnish with parsley and grated parmesan cheese.
Recipe inspired by NYT