Fettuccine spinaci e pollo

Spinach is one of the few green vegetables I could devour endlessly, so it obviously features quite a bit in the kitchen at Casa d'Heisenberg, and this is my favourite turn on italian pasta dishes with spinach and a big hit with my friends who can't seem to get enough of it.

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 untiil 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.

Serve on the fresh fettuccine maybe with a nice central Otago Pinot Noir and enjoy.

Bon appetite!