Fettuccine with Chicken, Spinach, and Creamy Orange Sauce

Name: Fettuccine with Chicken, Spinach, and Creamy Orange Sauce
Yield: 4
Ingredients: 2 tbsp. Cooking oil; 4 boneless; 1 1/4 tsp. salt; 1/2 tsp. fresh-ground black pepper; 10 oz. prewashed spinach; 2 cloves garlic; 1/2 lb. mushrooms; 1/2 tsp. grated orange zest; 1 tbsp. orange juice; 1/4 c. canned low-sodium chicken broth or homemade stock; 1/4 c. heavy cream; 1/2 lb. fettuccine

Published: Sep 3, 2008

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Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture.

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Ingredients

2 Tbsp. Cooking oil
4 boneless
1 1/4 tsp. salt
1/2 tsp. fresh-ground black pepper
10 oz. prewashed spinach
2 cloves garlic
1/2 lb. mushrooms
1/2 tsp. grated orange zest
1 Tbsp. orange juice
1/4 cup canned low-sodium chicken broth or homemade stock
1/4 cup heavy cream
1/2 lb. fettuccine

Directions

1. Step 1In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Sauté until just cooked through, 2 to 3 minutes. Remove from the pan.
2. Step 2Remove any tough stems from the spinach. In the same pan used for the chicken, heat the remaining 1 tablespoon oil over moderate heat. Add the garlic and mushrooms and cook, stirring, for 2 minutes. Add the spinach, let it wilt, and stir in 1/2 teaspoon of the salt and the remaining 1/4 teaspoon pepper. Simmer for 2 minutes. Add the zest, orange juice, and chicken broth. Simmer for 2 minutes and then add the cream, the chicken, and the remaining 1/2 teaspoon salt. Remove from the heat.
3. Step 3In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain the pasta and toss with the chicken and sauce.
4. Step 4Wine Recommendation: A zippy white wine with good acidity will pair nicely with the spinach and orange flavors. Look for an Italian Arneis or a pinot grigio from the Collio region. Or, for something completely different, select a white Graves from France.