4 boneless, skinless chicken thighs (about 1 pound in all), cut into 1/4-inch
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
10 ounces prewashed spinach
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1/2 teaspoon grated orange zest
1 tablespoon orange juice
1/4 cup canned low-sodium chicken broth or homemade stock
1/4 cup heavy cream
1/2 pound fettuccine
How to Make It
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Sauté until just cooked through, 2 to 3 minutes. Remove from the pan.
Remove any tough stems from the spinach. In the same pan used for the chicken, heat the remaining 1 tablespoon oil over moderate heat. Add the garlic and mushrooms and cook, stirring, for 2 minutes. Add the spinach, let it wilt, and stir in 1/2 teaspoon of the salt and the remaining 1/4 teaspoon pepper. Simmer for 2 minutes. Add the zest, orange juice, and chicken broth. Simmer for 2 minutes and then add the cream, the chicken, and the remaining 1/2 teaspoon salt. Remove from the heat.
In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain the pasta and toss with the chicken and sauce.
A zippy white wine with good acidity will pair nicely with the spinach and orange flavors. Look for an Italian Arneis or a Pinot Grigio from the Collio region. Or, for something completely different, select a white Graves from France.
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