Chicken Balsamico on Angel Hair w/ Spinach & Tomatoes

Categories: Chicken, Italian, July2012, Pasta

Ingredients

• 4 boneless chicken breast, pounded thin
• flour
• salt & pepper
• olive oil
• 1/2-3/4 cup of balsamic vinegar
• 1/2 lb. angel hair (cappellini pasta)
• 1 lb. fresh spinach leaves, chopped
• 3 garlic cloves, chopped
• 1 small can of diced tomatoes, drained (or halved cherry tomatoes)
• sliced basil leaves
• Parmigiano Reggiano, grated

Directions

1. You will need 3 pans here, so make room.

2. Start the spinach first.

3. In a large skillet (large enough to hold the pasta), saute the 3 garlic cloves in olive oil and add the spinach and tomatoes. Cook this mixture until the spinach is wilted, about 5 minutes on medium. Turn off the heat and put the lid on to keep warm.

4. Start the pasta on one burner and the chicken on another.

5. Coat the pounded chicken breasts with flour that has been seasoned w/ salt & pepper. Shake off excess flour.

6. In a large heavy skillet, heat olive oil and cook the chicken breasts about 5 minutes on one side.

7. When they start to turn golden flip them over and cook 2 minutes.

8. Now slowly add the balsamic vinegar, (it will smoke and choke you if you are not careful). Let bubble and boil around the chicken then turn down the heat to a simmer. Simmer the sauce around the chicken until it is thick and syrupy and reduced by half (about 5 minutes).

9. Cook the cappellini for 2 minutes and immediately drain and add to the spinach tomato mixture. Mix with tongs.

10. Spoon some of the leftover balsamic sauce from the skillet over the pasta & spinach to coat and mound on plates.

11. Serve a piece of chicken over each bed of pasta and sprinkle w/ grated cheese and basil leaves.

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