Fettuccine With Chicken, Goat Cheese & Spinach

1. 1

   In a medium saucepan, combine the white wine and shallots. Over high heat, reduce the liquid by half, about 5 minutes. Whisk in the goat cheese until the mixture is smooth, season with 1/2 tsp. salt, 1/4 tsp. pepper. Set aside.

2. 2

   Bring a large pot of salted water to a boil. Add the pasta and cook 9-11 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.

3. 3

   Pound the chicken breasts to about 3/4 inch thickness and season with salt and pepper. Heat 1 tbs. of the olive oil in a saute pan over medium-high heat. Add the chicken and saute until browned and just cooked through, about 5 minutes on each side. Remove the chicken from the pan. Add the remaining 1 tbs. olive oil and the spinach and saute until it's wilted. Let the chicken cool for 2 minutes and then cut it diagonally into sprips.

4. 4

   In a large bowl, combine the pasta with the goat cheese sauce, add the spinach and the chicken with its juices. If the pasta is dry, stir in some of the reserved pasta water until the sauch reaches the consistency you want. Top with basil and serve.

* Per serving · 4 servings · Values may vary.

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