Spicy Spinach Fettuccine with Mozzarella Chicken

Happy New Year, folks!
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2012 was such an amazing year, I’m almost sad to see it to go. Between nabbing a new job, Brad and I getting married, and finally being able to move in together, twenty-twelve was bombdiggity :) Yea, I just went there. But seriously, how is 2013 going to top all that!?

To carry on with 2012’s theme of joining, I decided to kick off the new year by combining Brad and my favorite dishes! The man lives and dies by chicken parmesan, and I love spicy garlic noodles… And since we share a mutual hatred for all things tomato sauce… Behold the chickeny-garlicky-spicy-cheesy goodness!!!
I know, I know, how had I not thought of this sooner!? It’s the perfect combo – just like us ;)

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Spicy Spinach Fettuccine with Mozzarella Chicken

1 chicken breast, escalloped
4 tablespoons all-purpose flour
2oz mozzarella, shredded
2 servings of spinach noodles
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
S&P to taste
2 tablespoons + 1 tablespoon olive oil, divided

Put flour in a plastic sandwich bag, and set aside. In a medium heavy bottomed pan, heat 2 tablespoons olive oil until shimmering. Season chicken breasts with salt and pepper to taste, and place in flour bag. Shake to coat evenly. Remove chicken from bag and place in hot oiled pan. Brown on both sides, remove from pan, and place on a foil covered broiler pan. Top with cheese and place under broiler until cheese has melted.
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Meanwhile, bring water to a boil. When boiling, add in salt and noodles. Cook to aldente, drain, and set aside.
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In the pan the chicken was cooked in, heat remaining 1 tablespoon olive oil until shimmering. Add in minced garlic and red pepper flakes, and sauté for 30 seconds or until fragrant. Remove from hear and add in spinach noodles, toss to combine.
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Serve chicken atop noodles for individual plates, or dice chicken and toss with noodles for a family-style serving option.
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Cheers,
Stephanie

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