Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto

Fresh spinach and angel hair pasta complete this delicious chicken dinner. MORE+ LESS-

By Tablespoon Kitchens

June 9, 2015

chicken breasts, boneless and skinless, 3 to 4 ounces

tablespoons vegetable oil

clove garlic, crushed

teaspoon black pepper, ground

ounces white wine

tablespoon lemon juice, fresh

ounces bacon, fine dice

ounce onion, fine dice

tablespoon fennel, fresh, fine dice

cups spinach, fresh, stemmed

cup angel hair pasta, cooked and drained

tablespoons extra-virgin olive oil

tablespoons basil leaves, chopped

tablespoon pine nuts, toasted

clove garlic, chopped

1/4

cup Parmesan cheese, grated

lemon slice

basil sprig

Salt to taste

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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.