I was recently ask by the Culinary Arts College to choose a recipe from their Culinary School and make the dish and review it. I gladly accepted the challenge as I wanted to test out my skills with professional recipes from aspiring chefs.
I decided to try Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto. I chose a recipe that I knew my family would likely enjoy, and that proved to be true.
BIC Pan Seared Chicken Breast
- 2 Boneless Skinless Chicken Breast
- 2 Tbsp Vegetable Oil
- 1 Clove Garlic Crushed
- 1 Tsp Black Ground Pepper
- 2 Ounces White Wine
- 1 Tbsp Fresh Lemon Juice
- 3 Ounces Diced Bacon
- 1 Ounce Onion Diced Fine
- 1 Tbsp Fresh Fennel Diced
- 3 Cups Fresh Spinach stemmed
- 1 Cup Angel Hair Pasta Cooked and Drained
- 2 Tbsp Olive Oil
- 2 Tbsp Chopped Basil
- 1 Tbsp Pine Nuts I did not use these due to nut allergy
- 1 Clove Garlic Chopped
- 1 ?4 Cup Parmesan Cheese Grated
- 1 Lemon Slice
- 1 Basil Spring
- Salt to Taste
- Season oil by sautéing with garlic in heated sauté pan.
- Sauté chicken until lightly brown, approximately 5 minutes on each side.
- Remove chicken from pan, keeping warm.
- Add bacon, onion and fennel to pan, sauté for until bacon is crisp.
- Add spinach and sauté until spinach wilts, seasoning with salt.
- In a second sauté pan heat extra virgin olive oil and add pine nuts and chopped garlic. Sauté until garlic is tender.
- Add basil leaves, pasta and Parmesan cheese. Toss to combine all ingredients.
- Place pasta mixture on heated dinner plate. Top with spinach mixture and chicken breast.
- Garnish with lemon and basil.
I made this recipes exactly as it was written; however, once I was finished with the recipe I realized I had not used all the ingredients on the list. The recipe does not show where to add in the pepper, wine, and lemon juice. Unfortunately, I did not realize this until I had already cooked my chicken, but I am certain that is most likely where those ingredients should be added. Once the oil and garlic are heated and you add in the chicken, I would let the chicken brown a bit and then add in the wine, pepper, and lemon juice.
This was a delicious dish aside from the chicken lacked flavor; however, I feel that by adding those missing ingredients it would have been perfect. This also opened a whole new door for me as far as cooking pasta goes. The chopped basil added such a fabulous flavor that may be coming up a bit more in my pasta dishes.
I was also impressed to find that this was not a very difficult dish, it did take some time to fix; however, the longest on time for me was cooking the chicken.
My husband and son were both impressed with this and we will likely be making it again.
Be sure and dazzle your family with this delicious dish!