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CHICKEN - PAN FRY - Fettuccine with Chicken, Spinach, and Creamy Orange Sauce
Nb persons: 4
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| Fettuccine with Chicken, Spinach, and Creamy Orange Sauce •F&W | |
| 2 tablespoons | cooking oil |
| 4 | boneless, skinless chicken thighs,, (about 1 pound in all), cut into 1/4-inch strips |
| 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 |
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.
SUGGESTED PAIRING
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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