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About the Dish

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • Bell Pepper

    Bell Pepper

  • White Wine

    White Wine

  • Spinach


  • Chèvre



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.
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.
Cut each chicken breast into 5 thin strips; season with a total 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
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.
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.
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.
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.
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.
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!