Ingredients
2tbsp.cooking oil
1lbboneless skinless chicken thighs,cut into ¼ inch strips
1¼tspsalt
½tspfresh ground black pepper
10ozspinach,prewashed
2clovesgarlic
½lbmushrooms
½tsporange zest,grated
1tbsporange juice
¼cuplow sodium chicken broth,canned, or homemade stock
¼cupheavy cream
½lbfettuccine
Preparation
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat
Season the chicken with ¼ teaspoon each of the salt and pepper. Sauté for 2 to 3 minutes until just cooked through. Remove from the pan.
Remove any tough stems from the spinach.
In the same pan used for the chicken, heat the remaining 1 tablespoon oil over moderate heat.
Add the garlic and mushrooms and cook, stirring, for 2 minutes.
Add the spinach, let it wilt, and stir in ½ teaspoon of the salt and the remaining ¼ teaspoon pepper. Simmer for 2 minutes.
Add the zest, orange juice, and chicken broth. Simmer for 2 minutes and then add the cream, the chicken, and the remaining ½ teaspoon salt.
Remove from the heat.
In a large pot of boiling, salted water, cook the fettuccine for about 12 minutes until just done.
Drain the pasta and toss with the chicken and sauce.
