PAN SEARED CHICKEN BREAST WITH WILTED SPINACH AND ANGEL HAIR PESTO

 

  • Cooking Time: 20
  • Servings: 2
  • Preparation Time: 30

Ingredients

  • 2 chicken breasts, boneless and skinless, 3 to 4 ounces
  • 2 tablespoons vegetable oil
  • 1 clove garlic, crushed
  • 1 teaspoon black pepper, ground
  • 2 ounces white wine
  • 1 tablespoon lemon juice, fresh
  • 3 ounces bacon, fine dice
  • 1 ounce onion, fine dice
  • 1 tablespoon fennel, fresh, fine dice
  • 3 cups spinach, fresh, stemmed
  • 1 cup angel hair pasta, cooked and drained
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons basil leaves, chopped
  • 1 tablespoon pine nuts, toasted
  • 1 clove garlic, chopped
  • 1⁄4 cup Parmesan cheese, grated
  • 1 lemon slice
  • 1 basil sprig
  • Salt to taste

Directions

  • 1.) Season oil by sautéing with garlic in heated sauté pan.
  • 2.) Sauté chicken until lightly brown, approximately 5 minutes on each side.
  • 3.) Remove chicken from pan, keeping warm.
  • 4.) Add bacon, onion and fennel to pan, sauté for 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. Sauté until garlic is tender.
  • 7.) Add basil leaves, pasta and Parmesan cheese. Toss to combine all ingredients.
  • 8.) Place pasta mixture on heated dinner plate. Top with spinach mixture and chicken breast.
  • 9.) Garnish with lemon and basil

Notes

Categories: Dinner  Main Dish 

Website Credit: http://moogieland.blogspot.com/2010/11/pan-seared-chicken-breast-with-wilted.html

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!