Mediterranean Capellini Pasta

VIRGINIA BEACH, Va. - Croc's 19th Street Bistro
Mediterranean Capellini Pasta

-- Serves 4 --

1 box of capellini pasta (angel hair or spaghetti work also)

4 boneless skinless chicken breasts

1 pint of grape tomatoes

1 bag of baby spinach

1 small jar of artichoke hearts

¼ cup of capers

1 cup of white cooking wine

1 garlic clove minced

2 tbsp. olive oil

2 tbsp. of butter or margarine

Fresh or dried basil, thyme, or oregano

Salt

Pepper (black or crushed red)

Directions:

• Season chicken with salt, pepper and 1 tbsp. of olive oil. Grill or broil for 3-5 minutes on each side. Set aside and let rest before slicing.
• Boil a pot of water for your pasta. Cook for 4-6 minutes. Strain and hold.
• Heat sauté pan for 2 minutes on high heat. Then add olive oil, tomatoes, artichokes, capers, and sauté for 2-3 minutes. Then add minced garlic, spinach, and other seasonings and sauté for another 2 minutes. Then deglaze pan with cup of white wine add the 2 tbsp. of butter remove from eat and swirl in the butter.
• Serve sautéed vegetables on the cooked pasta and then add the sliced cooked chicken. Finish with parmesan cheese if desired