Orange Chicken Cappellini
Source of Recipe
Willow restaurant
List of Ingredients
* 1/2 cup extra-virgin olive oil
* 1/2 orange, washed well, sliced
* 4 ounces cappellini, uncooked
* 8 ounces boneless, skinless chicken breast
* All-purpose flour, for coating
* 2 tablespoons finely diced garlic
* 2 tablespoons finely diced shallots
* 1/2 cup dry white wine
* 3 cups baby spinach
* 1 cup diced seeded ripe tomatoes
* 2 tablespoons crumbled feta cheese
* 2 tablespoons toasted pine nutsRecipe
Pour the olive oil into a bowl and add the orange slices. Cover and let it sit at room temperature for about 8 hours, for the oil to absorb the orange flavor.
When ready to serve, start cooking the cappellini according to package directions.
Slice the chicken into pieces about 4 to 5 inches long and about 1 inch thick. Dip the chicken pieces into the flour and coat thinly.
Heat a pan over medium-high heat. Add the flavored olive oil and heat until it ripples.
Saute the chicken until it is lightly browned on both sides. Add the garlic and shallots, and saute for a few seconds. Add the white wine, then the baby spinach and the tomatoes. Toss to mix the ingredients well, until the spinach wilts.
Meanwhile, drain the cooked cappellini and add it to the pan. Mix to combine. The entire cooking process in the saute pan should take from 3 to 5 minutes.
Turn the pan onto a large bowl or plate. Sprinkle with the feta cheese and toasted pine nuts.
Makes 1 large serving, 2 medium servings.
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