Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) cooking oil

  2. 4 boneless , skinless chicken thighs (about 1 pound in all), cut into 1/4-inch strips

  3. 1 1/4 teaspoon(s) salt

  4. 1/2 teaspoon(s) fresh-ground black pepper

  5. 10 ounce(s) prewashed spinach

  6. 2 cloves garlic , minced

  7. 1/2 pound(s) mushrooms , sliced

  8. 1/2 teaspoon(s) grated orange zest

  9. 1 tablespoon(s) orange juice

  10. 1/4 cup(s) canned low-sodium chicken broth or homemade stock

  11. 1/4 cup(s) heavy cream

  12. 1/2 pound(s) fettuccine

Instructions Jump to Ingredients ↑

  1. In 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. Remove 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. In 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. Wine 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.


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