Monday, February 15, 2010

baby spinach & portabella linguine

This is a lighter pasta dish packed with nutrients. If you're serving it with wine, I recommend a crisp, fruity pinot grigio.

Here's what you'll need:
  • 350 g chicken breast
  • 400 g linguine
  • 1 sweet red pepper
  • 1 large portabella mushroom
  • 2 cups baby spinach
  • 1/2 red onion
  • 5 tbsp. extra virgin olive oil
  • 2 tbsp. unsalted butter
  • 1 tsp. worcestershire sauce
  • 2 tbsp. grey poupon (mustard)
  • 1 tbsp. dry basil
  • sea salt
  • pepper
  • dry white wine (optional)
  • grated asiago cheese
Prep work (about 15 minutes):
  1. Heat a large pot of salted water for the linguine.
  2. Season the chicken breast with salt and pepper and grill it until cooked. Chop into cubes. Do not discard chicken juices.
  3. Chop garlic, onion, red peppers, and mushrooms.
  4. Grate preferred amount of asiago cheese.
Here's what to do (about 10 minutes):
  1. Add linguine to boiling water, stirring occasionally.
  2. In a large skillet on medium-high heat, melt the butter.
  3. Add 2 tablespoons of olive oil, garlic, onion, basil, salt and pepper to taste and sauté until onions are soft (about 5 minutes).
  4. Add chicken juices and mushrooms and continue to sauté until mushrooms are cooked (about 3 minutes).
  5. Add red pepper, mustard, worcestershire sauce, and chicken. If mixture is dry, add a bit of starchy water from the linguine or a few tablespoons of dry white wine. Stir sauce until fully heated.
  6. Strain the pasta and add to skillet.
  7. Toss the pasta while adding baby spinach. If mixture is dry, add a couple tablespoons of olive oil. Continue to toss until spinach is soft and is bright green.
  8. Serve and top with grated asiago.

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