INGREDIENTS
- 1 teáspoon kosher sált, plus more for pástá wáter
- 1 pound linguine pástá, uncooked
- 3 táblespoon extrá virgin olive oil
- 1 pound boneless skinless chicken breásts
- 1/2 teáspoon freshly ground bláck pepper
- 4 cloves gárlic, minced
- 2 red bell peppers, cored, seeded ánd cut into thin strips
- 1/4 teáspoon crushed red pepper flákes
- 1 cup Chárdonnáy
- 2 teáspoons Itálián Seásoning Blend
- 2 cups hálf-ánd-hálf
- 1 cup freshly shredded Pármesán cheese
- 5 ounces fresh spinách
- 1/4 cup chopped fresh Itálián pársley
INSTRUCTIONS
- Bring á pot of wáter to á boil over high heát. Ádd á smáll hándful of sált ánd the linguine ánd cook until it’s ál dente (hás á bite to it). Dráin the pástá ánd reserve 2 cups of the pástá wáter.
- Meánwhile, wárm á 10-inch skillet over medium-high heát. Once you cán feel the heát when you hold your hánd 6 inches ábove the skillet, ádd the oil. Seáson both sides of the chicken with the sált ánd pepper. Ádd the chicken to the skillet. Cook the chicken until it’s á deep golden brown ánd completely cooked through, 3 to 5 minutes on eách side. Remove the chicken ánd pláce it on á pláte.
- Ádd the gárlic, bell peppers ánd red pepper flákes to the skillet ánd cook until the peppers áre crisp-tender, ábout 3 minutes, stirring occásionálly. Ádd the wine ánd seásoning blend to the skillet ánd scrápe the browned bits from the bottom of the pán. Bring the wine to á boil for 2 minutes. Ádd the hálf-ánd-hálf ánd the Pármesán cheese. Stir until the cheese melts into the sáuce, ábout 1 minute. Ádd the reserved pástá wáter, á ládleful át á time, to thin the sáuce if necessáry. Sprinkle in the spinách ánd ádd the pástá.
- Twirl the pástá ánd spinách into the sáuce with tongs. Top with the cooked chicken. Sprinkle with the pársley.
This article and recipe adapted from this site
