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   Ingredients :
1 cup dry white wine
1 small onion, finely chopped
1 garlic clove, finely chopped
¾ cup goat cheese, crumbled
1 teaspoon herb mix for pasta
9 oz (250 g) fettucini
1 chicken breast (two halves), boneless
3 tablespoons olive oil
5 oz (150 g) baby spinach leaves
2 tablespoons fresh basil leaves, chopped


Pound the chicken breasts with a mallet to flatten. Season them with salt and pepper.
Heat 2 tablespoons olive oil in a skillet over medium heat and add chicken. Fry chicken until tender and browned on both sides. Remove from the skillet and cool for 2 minutes. Cut diagonally into strips. Reserve.

Add remaining olive oil to the skillet and add spinach. Sauté until spinach is wilted.
Combine wine with onion in a medium size pan and bring to a boill. Reduce wine to half, approximately 5 minutes. Add goat cheese and whisk until the mixture is soft. Season with salt , pepper and herb mix. Remove from the heat and reserve.

Combine the goat cheese mixture with the chicken and the spinach.
Cook fettucini in boiling salted water until al dente. Drain and reserve 1 cup of cooking water. Combine hot fettucini with the spinach and chicken sauce. If pasta is dry add cooking water to the desired consistency. Correct seasoning.
Serve and sprinkle over with chopped basil.
        4 servings
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