This dish has been dubbed my “signature dish.†Why? I have no idea, but Annie decreed it would be thus, and thus it shall be. I think, more likely, it is simply her favorite.
Ingredients you will need: 2 large chicken breasts, 1 bag of spinach, 6 cloves of garlic, 1 half red onion, 1 package of white button mushrooms (any mushrooms will work), 2 32 oz. boxes of chicken stock, red wine vinegar, 1 half box of linguini, some basil, oregano, parsley, black pepper, salt, and cinnamon.
I know, it seems like a lot. Its really quite simple.
To begin, I chop the half onion and split the pile in half. Then, I peel and remove the ends of the 6 garlic cloves, also splitting those in half. Add about 3 tablespoons of vegetable oil to 2 separate pans (3 tablespoons in each, I would suggest one pan be quite large and deep) as well as 4 tablespoons of the vinegar and warm on medium heat.
I like to get everything prepared before I actually begin cooking. I find keeping track of what is going on is much easier that way. So, at this point, I would chop the mushrooms into quarters and dice the chicken into 1/2 in. cubes.
By now, the oil should be at optimal cooking temperature (you can test this by throwing a small piece of onion into the oil, it should sizzle immediately). In one pan, throw in your first half pile of chopped onion and put the first three cloves of garlic through your garlic press (barring your ownership of one, dice the cloves). Let these cook for about 2 – 3 minutes, or until the garlic browns and the onions begin to become translucent. Sprinkle in some basil, parsley, oregano, black pepper and add a pinch of cinnamon. Quantities should be about 1 teaspoon of each, except the cinnamon. Add about 1/2 a teaspoon of that.
Let these ingredients flavors mesh together for another 2 minutes, then add the 2 32 oz. boxes of chicken stock. Let simmer on medium heat.
Now you are ready to add the rest of chopped onion and pressed garlic to the second pan of oil. Once again, let these ingredients cook until the garlic browns and the onions start to turn translucent. Add the mushrooms and 3/4ths of the bag of spinach (properly washed, of course). Cook until the spinach begins to wilt. Add your chicken, and 1/2 a teaspoon of the above herbs, adding salt this time. Cook until the chicken is lightly seared on the outside (it should be white on the outside, but still raw on the inside). Add this entire mixture to your pan of chicken stock.
Now youve reached a fork in the road in terms of the sauce. I like to add my linguini to water I already have boiling and cook the chicken and stock mixture until the pasta is ready. This will net a very light, very juicy stock/sauce that can be added directly to the finished pasta pan. As you may or may not be aware, pasta is very good at absorbing the liquids around it, and if you allow this conglomerate of tastes to mellow in the pan for a bit (even overnight works) about half the liquid will disappear and youll be left with a fantastic dish. You also have 2 other alternatives. You can serve the dish right away, and provide your guests or family with both a fork and a spoon. Or, you can add flower to the sauce mixture until it achieves a consistency that you are comfortable with.
Any of the above options will taste relatively similar. It all depends on your end goal for how the dish feels going down. The linguini should be cooked for about 8 minutes if you want your pasta al dente (still firm) 10 – 12 minutes for those of you who like it soft.
Flavor wise, the end result should be a proverbial parade on your taste buds. The spinach and mushrooms play exceedingly well with the chicken, vinegar and spices Ive selected, netting a very herb based, almost slightly bitter taste. The cinnamon provides a very stark contrast, and the end result is quite a treat. I like to serve with some hearty Italian or French bread, which is perfect for soaking up any left-over juice/sauce from your plate.
Serves 4 adults comfortably. Total cooking time should be around 45 minutes, which includes all of your prepping. Enjoy!
