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About the Dish

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • Bell Pepper

    Bell Pepper

  • White Wine

    White Wine

  • Spinach

    Spinach

  • Chèvre

    Chèvre

METHOD

1
Fill a saucepan 2/3 full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place over high heat. This is your pasta cooking water.
2
While waiting for the pasta water to come to a boil, prepare your mise en place: Remove stem and seeds from red pepper; cut flesh into thin slices, and halve each slice. Peel and mince garlic. Remove stems from spinach, and roughly chop leaves.
3
Cut each chicken breast into 5 thin strips; season with a total 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
4
Stir pasta into boiling water, and cook, stirring occasionally until tender but not mushy, 7-8 minutes. Carefully remove and reserve 1 cup of the pasta cooking water. Drain pasta in a colander, but do not rinse. Set aside.
5
While pasta cooks: Place a large skillet over high heat, and add 1 tablespoon olive oil. When oil is shimmering, add chicken pieces and cook 2 minutes without disturbing. Flip chicken, and cook 1 minute more. Transfer chicken to a plate, and set aside.
6
Return skillet to high heat, and add remaining 1 tablespoon olive oil. When oil is shimmering, add peppers. Cook, stirring, 2 minutes. Add garlic, and cook, stirring, 1 minute more.
7
Remove pan from the heat and add wine. Return to a medium heat and cook until pan is until almost dry. Add 3/4 cup reserved pasta water and bouillon cube.
8
Bring mixture to a simmer, add chicken and cook 2 minutes. Remove pan from heat, and stir in pasta, spinach and chevre. Stir thoroughly to incorporate all ingredients.
9
Taste and adjust seasoning as desired with kosher salt and pepper. If sauce is too thick, stir in some of the remaining pasta cooking water. Divide pasta between 2 plates, and enjoy!