Chicken Napoli Recipe

Name: Chicken Napoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb thin spaghetti, 8 ounces chicken breasts, boneless, skinless, 1/4 cup flour, 1 teaspoon extra virgin olive oil, and more.

Yes, Chicken Napoli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Napoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions