Chicken Napoli

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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 wine
• 2 cups fresh baby spinach leaves

Recipe

• 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.