Chicken Napoli

Name: Chicken Napoli
Ingredients: 1/2 lb thin spaghetti; 8 ounces chicken breasts, boneless, skinless; 1/4 cup flour; 1 teaspoon extra virgin olive oil; 2 ounces prosciutto; 4 leaves fresh basil, minced fine (or 1/4 tsp dried); 2 fresh plum tomatoes, diced; 2 roasted red peppers, diced; 1 -2 garlic clove, minced fine; 1 teaspoon butter; 1/4 cup grated pecorino romano cheese (or locatelli); 1/4 white wine; 2 cups fresh baby spinach leaves

13 ingredients

7 steps

Ingredients

1/2 lb thin spaghetti
8 ounces chicken breasts, boneless, skinless
1/4 cup flour
1 teaspoon extra virgin olive oil
2 ounces prosciutto
4 leaves fresh basil, minced fine (or 1/4 tsp dried)
2 fresh plum tomatoes, diced
2 roasted red peppers, diced
1 -2 garlic clove, minced fine
1 teaspoon butter
1/4 cup grated pecorino romano cheese (or locatelli)
1/4 white wine
2 cups fresh baby spinach leaves

Directions

1

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.
2

Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
3

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.
4

Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
5

Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
6

Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
7

To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.