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.

• Ready In: 25 mins
• 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

1. 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.
2. Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
3. 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.
4. Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
5. Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
6. Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
7. To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.