I cooked this a few weeks ago when Mike and Libby came over one evening, but haven’t had chance to write it up until now. Since I’ve been trying a few dishes from Asia recently, I decided to switch location and move to Italy. I’m a sucker for any pasta dish, and I think Mike probably gets enough Asian food at home and at his parent’s house – he’s Vietnamese.

It was pretty successful but perhaps a little bland, I suspect I should have added more herbs.

Ingredients for 4 :

  • 300 g leaf spinach (frozen or fresh)
  • 4 freerange chicken breasts
  • 8 chopped fresh tomatoes or two cans of chopped tomatoes
  • 4 cloves of garlic, finly chopped
  • 3 medium sized onions, finely chopped
  • red wine (can be of lesser quality, mainly used for the fond)
  • olive oil
  • pepper, rosemary, basil, oregano, salt
  • 500g fettuccine
  • creme fraiche

Cube the chicken and heat up a generous amount of olive oil in a solid non-stick or cast-iron pan on maximum heat until it smokes and add the chicken, frying it until it has a tasty golden brown colur. Turn down the heat to medium and add the onions and the garlic, stirring continuously. When the onions are golden and soft, add a generous slosh of red wine and stir furiously to generate a nice fond.

Now add the spinach and the chopped tomatoes and a tablespoon each of oregano, rosemary (fresh or rubbed) and basil. Let the sauce simmer for ca 45 on low heat and add salt , pepper to taste and finish with a generous helping of creme fraiche.

Liberated, as always, from the pages of everything2. We have Heisenberg to thank for this one.