I decided to try the egg pasta from Nature's Farm, always love to try a new product in the store. The lighter texture and taste of the pasta reminded us more of a fresh pasta, once cooked. I used the Wild Garlic Linguine and can't wait to try the other varieties. I made a lemon sauce with chicken, but shrimp would be great also or chickpeas or beans for a non meat option.
2 chicken breasts, sliced in half horizontally to make 4 pieces
salt and pepper
olive oil
2 -3 shallots finely diced
2 garlic cloves, minced
1/2 c white wine (you can replace with broth if desired)
1 1/2 c broth
2 c baby spinach
zest from 1 lemon
1/4 c lemon juice
1/4 tsp chili flakes
1 tbsp butter
4 tbsp heavy cream (35%)
1/4 c fresh basil, chopped
1/2 c grated parmesan cheese
Directions
Season the chicken with salt and pepper. Heat the oil in an ovenproof skillet, cook the chicken 3-4 minutes per side. Remove to a plate.
Add the shallots and garlic and cook for 2 minutes. Add the wine, cook at a low boil for 3 minutes. Add the zest, lemon juice, broth, spinach and chili flakes. Simmer for 10-15 minutes, remove from the heat, add the butter and cream.
Place the chicken in the pan, coat with the sauce. Place in a 375°F oven for 10-12 minutes or until the chicken reaches 165°F. Remove the chicken and thinly slice.
Cook the pasta, drain but save 1/2 c of the pasta water. Add the parmesan cheese to the pasta, and most of the cream sauce. Add some of the pasta water if needed to make it more saucy.
Place the sliced chicken on top, garnish with the remaining basil.
