Ingredients:
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Directions:
Heat a pot of water to a boil for the pasta. When the water boils, season it with salt and add the pasta. Cook to al dente, with a bite to it.
Season the flour with salt and pepper and toss the chicken to coat.
Meanwhile, heat a deep skillet over medium-high heat. Add the oil and brown the chicken. Let it sit for 3 to 4 minutes, then turn it and brown the opposite side for 2 to 3 minutes.
Transfer the browned chicken to a plate and reserve. Add the pancetta to the pan and crisp it up, 2 to 3 minutes. Add the garlic and red pepper flakes and stir for 30 seconds, then add the mushrooms and brown for 8 to 10 minutes, stirring frequently, until deep brown and tender.
If making, work on the Spinach with Lemon-Caper Butter during this time.
Season the mushrooms with salt and pepper to taste after they have darkened. Deglaze the pan with the red wine and reduce it for 30 seconds, then stir in the stock and tomatoes. Bring the sauce up to a bubble and add the chicken back to the pan. Simmer the chicken for 5 minutes in the sauce to finish cooking through. If needed at this point, add a slurry of the leftover flour and water to thicken the sauce.
Add the cooked pasta and parsley and stir to combine and check the seasoning. Serve with grated Parmesan cheese and Spinach, if desired. |
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