Sweet Pepper Chicken with Ditali Pasta & Spinach

By LaurenCocch16

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 lb Ditali pasta
• 2 cloves garlic, roughly chopped
• 1 bunch oregano (pick leaves from one sprig, leave others whole)
• 6 oz sweet peppers, thinly sliced
• 4 oz spinach
• 2 Tbsp butter
• 2 Tbsp marscapone cheese
• 2 Tbs Verjus Blanc
• 1 oz sweet piquante peppers, roughly chopped
• 1/4 cup all-purpose flour
• 1/4 cup grated pecorino cheese

Details

Servings 4
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

1. Heat large pot of salted water to boiling on high.

2. In large pan, heat 2 tsp olive oil. Add sweet peppers & garlic; season with salt & pepper. Cook 3-4 minutes until softened.

3. While sauce cooks, add pasta to pot of boiling water. Cook 8-10 minutes until just shy of al dente.

4. To peppers in pan, add piquante peppers, whole oregano sprigs, verjus, 1/2 cup water. Season with salt & pepper. Cook 1-2 minutes until liquid is slightly reduced in volume. Transfer to bowl. Season with salt & pepper. Rinse & wipe out pan.

5. While the pasta cooks, pat chicken dry with paper towels; season with salt & pepper. Place flour on plate. Coat seasoned chicken in flour; transfer to separate plate.

6. When peppers are done, use the same pan to heat 2 tsp olive oil. Add the coated chicken; cook 3-5 minutes per side, until browned.

7. Add the sauce to the chicken pan; spooning the sauce over the chicken for 2-3 minutes until chicken is coated & cooked through. Turn off heat. Season with salt & pepper. Carefully remove & discard oregano sprigs.

8. When pasta is done; turn off heat. Reserve 1/2 cup of pasta cooking water; drain thoroughly and return to pot.

9. To the pot of cooked pasta, add spinach, butter, half of the reserved pasta cooking water. Cook on medium-high, stirring vigorously 1-2 minutes until spinach has wilted and pasta is coated. (If sauce seems dry, add remaining pasta cooking water.)

10. Turn off heat and stir in marscapone cheese. Season with salt & pepper. Transfer to serving dish. Top with finished chicken and sauce. Garnish with pecorino cheese and oregano leaves.