So we’ve been adding to the blog and our great gainesville gal jumped on board with a recipe that she wanted to contribute. Thanks Rica! Miss You.
3 chicken breasts (boneless, skinless), thinly sliced
3-4 cloves garlic
1 tbsp butter
1 cup dry white wine
juice of half a lemon
8-10 oz of bow tie pasta
2 tsp capers
1 tbsp olive oil
salt, pepper, Italian seasoning (such as dried oregano, basil, etc.)
8 oz FRESH spinach
1/4 cup pasta water
1/4 cup chopped parsley (optional)
parmesan cheese (optional)
Heat a pot of salted water for the pasta.
Heat a large skillet with the olive oil.
Sprinkly chicken with salt, pepper, and Italian seasoning on both sides
Brown the chicken in the skillet until cooked through. Remove the chicken from the skillet.
In the same pan, melt the butter over medium heat and add the onion. Cook the onion until softened and slightly caramelized. Add the garlic and brown but don’t burn.
Add the lemon juice, wine, and capers to the garlic and onions and let this cook on medium for about 5 minutes.
Cook the pasta until “al dente”.
Add the cooked chicken and pasta to the pan and stir together. Add the reserved pasta water to the pan and heat through.
Turn off the heat.
Add the fresh spinach and gently toss to coat. Don’t let the spinach get too overcooked.
If desired sprinkly with fresh parsley and parmesan cheese.
(feeds 4 hungry adults!)