Ingredients
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1/4 cup flour
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1/2 lb thin spaghetti
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8 ounces chicken breasts, boneless, skinless
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1 teaspoon extra virgin olive oil
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2 ounces prosciutto
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4 leaves fresh basil, minced fine (or 1/4 tsp dried)
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2 fresh plum tomatoes, diced
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1 teaspoon butter
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1/4 cup grated pecorino romano cheese (or locatelli)
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1/4 white wine
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2 cups fresh baby spinach leaves
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1 -2 garlic clove, minced fine
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2 roasted red peppers, diced
Instructions
- Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
- Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
- In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
- Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
- Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
- Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
- To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.