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Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto

Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto
  • Prep 30 min
  • Total 60 min
  • Servings 2
Fresh spinach and angel hair pasta complete this delicious chicken dinner.
Updated June 9, 2015

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

Steps

  • 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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