Chicken Scallopini

Chicken Scallopini with Linguine and Spinach

  • 8 ounces whole-wheat linguine
  • 1 lb fresh asparagus
  • 4 chicken breasts (each about 5 ounces)
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme, chopped
  • 2 cloves garlic, finely chopped
  • 3 cups or one package baby spinach
  • 1 teaspoon fresh basil, finely chopped
  • 2 tablespoons olive oil
  • 1/4 cup capers, rinsed and drained
  • 2 plum tomatoes seeded and chopped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1/2 cup Parmigiano-Reggiano, grated

Cook pasta according to package directions adding the asparagus at the final 2-3 minutes of cooking time. Season chicken with salt, pepper, and thyme. Preheat a nonstick skillet on medium-high heat. Brown chicken on both sides and cook until done (about seven minutes each side). Remove from pan. In skillet, saute garlic, spinach, and basil with olive oil over high heat. Drain pasta and add it to the skillet, remove from heat, and combine with spinach mixture. Place pasta in serving dish, top with tomatoes and sliced chicken breasts. Garnish with parsley and Parmigiano-Reggiano. Serves four.