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Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto

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Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 2
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Fresh spinach and angel hair pasta complete this delicious chicken dinner.

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.
Nutrition Information 
No nutrition information available for this recipe
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