Foglie d’Ulivo Pasta with Spinach, Chicken and Peppers
3/4 lb Fairway Foglie d’Ulivo Artisanal Pasta
9 oz spinach, chopped coarsely
1 scallion or half onion, chopped finely
2 medium red bell peppers, seeded and diced
7 oz chicken, diced
bunch of basil, chopped
1/2 cup white wine
Fairway Extra Virgin Olive Oil
Fairway Sea Salt and Freshly Ground Black Pepper
1Boil water in a cooking pot for the pasta. When it boils, add salt and follow package instructions for the number of minutes the pasta should cook.
2Sauté scallion in saucepan with extra virgin olive oil. When it colors after a couple of minutes, add bell pepper and chicken. Sauté until pepper becomes tender and chicken starts to toast, about 8 - 10 minutes.
3Add white wine and let evaporate over high flame for a couple of minutes.
4Add the spinach and cook for another 5 minutes. Season with salt and pepper.
5Add the basil and the cooked pasta to the chicken. Toss for a couple of minutes before turning off the fire. Drizzle with extra virgin olive oil before serving.