12 oz package Valente Market Pasta

4 boneless skinless chicken breasts, 1 lb - 1 1/2 lbs

Flour for dusting chicken

Salt and ground black pepper

3 TBSP butter

1 TBSP extra-virgin olive oil

3 cloves shallots, minced

1/2 cup white wine

1 cup roasted red peppers, chopped

1/2 cup heavy cream

2 TBSP fresh oregano, chopped

3 cup fresh baby spinach

1/2 cup water, chicken broth, or pasta water

1/4 cup freshly grated Parmesan

 

DIRECTIONS

1. Lightly coat chicken breast with flour. In a skillet over medium heat, heat oil and butter. Add chicken and season with salt, pepper. Cook until golden and no longer pink, about 8 minutes per side. Remove chicken from skillet and set aside. 
2. Stir in shallots and cook about 1 minute. Deglaze the pan with white wine. Add chicken, roasted red peppers.  Stir in heavy cream and fresh oregano.
3. Add spinach. Simmer about 5-7 minutes, allowing the spinach to wilt.
4. Cook pasta following package directions and drain, reserving 1 cup of the pasta water.
5. Add additional pasta cooking liquid to sauce, as needed. 
6. Place pasta in a serving bowl, and add chicken and sauce.
7. Toss with freshly grated Parmesan cheese. Serve immediately. Serves 4-6