Chicken Napoli
"You'll love how quick this gourmet chicken goes on the table. The taste is amazing! We like it over a bed of spaghetti with a big loaf of garlic bread. Serve this to your family and guests and they'll love it. This recipe is designed for 2 but will easily double or triple to feed a larger family."
photo by wicked cook 46
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1⁄2 lb thin spaghetti
- 8 ounces chicken breasts, boneless, skinless
- 1⁄4 cup flour
- 1 teaspoon extra virgin olive oil
- 2 ounces prosciutto
- 4 leaves fresh basil, minced fine (or 1/4 tsp dried)
- 2 fresh plum tomatoes, diced
- 2 roasted red peppers, diced
- 1 -2 garlic clove, minced fine
- 1 teaspoon butter
- 1⁄4 cup grated pecorino romano cheese (or locatelli)
- 1⁄4 white wine
- 2 cups fresh baby spinach leaves
directions
- Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
- Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
- In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
- Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
- Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
- Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
- To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.
Questions & Replies
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Reviews
-
This was just okay for us ... the sauce was a bit runny and it was quite a bit of work for the pay off. -
SO FABULOUS! Doubled the pasta and sauce and even made my own home made roasted red peppers. Wonderful! I had a slight SNAFU when I opened my prosciutto 3 weeks prior to the "use by" date and found it was completely moldy! Had to omit it but can't even imagine it would add any more to this dish than it already had! We loved it! I totally increased the garlic and the tomatoes. PERFECTIon and will make again! -
This is such a fresh tasting pasta sauce. I used regular tomatoes and frozen spinach and omitted the prosciutto ( I forgot to add it to my grocery list DUH). I only used 3 chicken breasts and doubled the sauce ingredients. I served it over homemade spaghetti and with garlic bread. Made for 1,2,3 Hit wonders definite keeper -
Wonderful meal! Only change was to use panko bread crumbs instead of flour for the chicken crust to give it a bit more "crunch". Held chicken in 225 degree oven while preparing sauce and pasta and it stayed nice and crusty. Served with a caprese salad and foccacia. My hubby tells me this needs 10 stars. -
We loved it!
Tweaks
-
Wonderful meal! Only change was to use panko bread crumbs instead of flour for the chicken crust to give it a bit more "crunch". Held chicken in 225 degree oven while preparing sauce and pasta and it stayed nice and crusty. Served with a caprese salad and foccacia. My hubby tells me this needs 10 stars.
RECIPE SUBMITTED BY
Realtor by day, Chef by night
Vineland, NJ
I'm a full-time Realtor for Century 21 Graham Realty during the day and at night I'm a wife and mother of one 6 year old daughter, Angelina plus one small dorkie dog (dachshund-yorkie mix) named Petey. I love to cook and experiment with new recipes. I've been collecting cookbooks (I have a few hundred) and recipes for as long as I can remember. I like to buy recipe boxes at yard sales and auctions and peak through them for yummy recipe gems. I've found some really amazing recipes that way. I'm a huge fan of Le Creuset enameled cast iron cookware. I've been collecting different pieces for a few years now. I always considered myself a great cook but these pans raise things to a whole new level.
I'm planning to post all of my favorite recipes that I've collected over the years. I have all these clippings and pieces of paper and magazine clips that are everywhere. My recipe boxes are packed with these things and it's time to organize the whole mess. I suppose it will take years (did I say years?!?) to get them all posted but it's worth it. So keep checking back to my posts for new goodies. I can't wait to see what long lost gems turn up. I've already run across several of my old favs. Isn't it nice to have all your best recipes all organized right here? I've also been printing them out and putting them in a nice new binder where I can actually find them when I want to make them. I LOVE this site.
I have found some of the best recipes EVER right here on 'Zaar. There are some fantastic cooks here and I just want to say "Thank you" to all of you who have made me look like the greatest cook on the planet with your wonderful recipes. I try to make as many new ones each week as I can. It's so much fun experimenting. My DH of 9 years is my guinea pig- he will eat ANYTHING I put in front of him. My little girl... well, she's more of a challenge to please. Not really picky but she doesn't really like meat or stuffing or peppers or mushrooms or.... oh, the new one is onions. I could go on but you get the idea. You probably have or had one just like her. They seem to learn all about these things that they don't like at school. All of the sudden...they don't like something they've been eating for 3 years because their friend "Alyssa" doesn't like it. What a challenge it is feeding these little creatures! That's her and Petey in the picture above.
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