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Source: Food and Wine Quick from Scratch

Fettuccine with Chicken, Spinach, and Creamy Orange Sauce
Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 16 minutes
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2 tablespoons cooking oil
4 boneless skinless chicken thighs, (about 1 pound in all) cut into 1/4-inch strips
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
10 ounces fresh spinach, washed
2 garlic cloves, minced
1/2 pound mushrooms, sliced
1/2 teaspoon grated orange zest
1 tablespoon refrigerated orange juice
1/4 cup canned low sodium chicken broth
1/4 cup heavy cream
1/2 pound fettuccine




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. Saute until just cooked through, 2 to 3 minutes. Remove from the pan.

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.

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.


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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