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Created by:
Kristy Still
BIC Pan Seared Chicken Breast
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Ingredients
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
Instructions
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.
Nutrition
Serving:
1
Servings
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