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Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto

Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto

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Fresh spinach and angel hair pasta complete this delicious chicken dinner.MORE+LESS-


chicken breasts, boneless and skinless, 3 to 4 ounces


tablespoons vegetable oil


teaspoon black pepper, ground


tablespoon lemon juice, fresh


ounces bacon, fine dice


tablespoon fennel, fresh, fine dice


cups spinach, fresh, stemmed


cup angel hair pasta, cooked and drained


tablespoons extra-virgin olive oil


tablespoons basil leaves, chopped


tablespoon pine nuts, toasted


cup Parmesan cheese, grated

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  • 1

    Season oil by sautéing with garlic in heated sauté pan.

  • 2

    Sauté chicken until lightly brown, approximately 5 minutes on each side.

  • 3

    Remove chicken from pan, keeping warm.

  • 4

    Add bacon, onion and fennel to pan, sauté for until bacon is crisp.

  • 5

    Add spinach and sauté until spinach wilts, seasoning with salt.

  • 6

    In a second sauté pan heat extra virgin olive oil and add pine nuts and chopped garlic. Sauté until garlic is tender.

  • 7

    Add basil leaves, pasta and Parmesan cheese. Toss to combine all ingredients.

  • 8

    Place pasta mixture on heated dinner plate. Top with spinach mixture and chicken breast.

  • 9

    Garnish with lemon and basil.

No nutrition information available for this recipe

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Reviews ( 62 )

This isn't Chicken Scallopini

This is Chicken Piccata. Chicken Scallopini is cooked with a pound of mushrooms and white wine.

Fast and esy it was. Flavorful it was not. I found it to be bland and underseasones.

Souldn't this have been called chicken piccata since it has capers in it?

I really liked the addition of lemon, it gave the chicken a great flavor. That said, I'm disappointed that the chicken didn't brown better. The bread crumbs didn't stick to the chicken and I I wound up with a semi-soggy mess. I used a cast iron pan, too. Cooking Light recipes are usually spot-on but I'm not sure I'd make this one again.

I was skeptical of all the great reviews, but they were right! I never have the patience to pound the chicken breast to 1/8, so I cover the breast while they're in the pan frying, which makes 3 minutes perfect. I'll definitely be making this again.

Delicious, easy and quick! I will definitely make this again--soon!

Crispy, juicy, delicious, and as everyone has said. very easy!

so easy. and great flavor! this recipe is a keeper

Yum! Quick and easy to make too.

not enough bread crumbs to cover all that chicken, but i used panko, so maybe that ws the problem. i used itailan seasonings too flavor the panko

Great dish to make when you get home from work and want a tasty home cooked meal that is easy and quick. I doubled the sauce and served over brown rice with fresh green beans.

Excellent recipe. Instead of rice or orzo, I make spaghetti.

My whole family cleaned their plates with this one, (including a 7 yr old and a picky 19 year old.) I used frozen grilled chicken patties (precooked) and chicken broth instead of the wine. The precooked chicken shortened the cooking time and with no pounding needed so by the time the pasta was cooked it was finished. I also used lemon pepper panko bread crumbs. Served it over angel hair pasta. Really simple, quick and Yummy.

I was out of the capers, and used panko instead of regular breadcrumbs. Delicious and easy recipe! Only 5pts on the new weight watchers program. (but you don't have to tell your guests it's light!) So good. We served this dish with brown rice and used the sauce for both the chicken and the rice. What more can I say? Try it!!

love this! added garlic and a wee bit of onion to the pan before the chicken. served with spinich and brown rice. a real crowd pleaser!! also healthy)

This has become a staple in our house for lunches and dinners. In a house with 3 BUSY teenage boys, having a tasty meal on the table in 15-20 minutes that everyone likes is just short of a miracle.

Delicious! I split the chicken breasts in half and then pounded those out. Very thin & very good. Doesn't take long to cook the breasts so they stay very moist. My husband really enjoyed this and even took it to work the next day. Delish!

Delicious! My husband loved this and so did I - never made anything scallopini before and loved it! My only change was to add a lot more lemon juice and a bit more butter to the sauce itself. I made Mediterrainean Couscous (ina Garten'ss recipe) to go with it and it was a terrific meal. Hubby loved it so much, requsted it again tonight!

Entire family really enjoyed this recipe. Very simple to make & makes for a great presentation on the plate. My only comment is to be mindful of the tartness of the sauce. For the kids, I left the sauce off entirely (which they loved), For the adults, just eased up on the sauce, so it wouldn't be overpowering. Defintely a recommend!

Wonderful recipe, easy to make. There were no leftovers!

OMG - this was SO delicious! I added the leftover lemon juice to the broth/wine mixture and also added some garlic. Absolutely fabulous - would serve to anyone.

I made this last night, it was easy and delicious. Made extra sauce so that I could put it over whole grain pasta. It is a great every day meal or could be for something special. Will definitely make again

Delicious and easy! I had four large chicken breasts which I cut in half after pounding thin. I therefore doubled the sauce (to which I added some garlic) - boiled some linquine and tossed with a little olive olive and drizzled with some of the extra sauce. Everyone loved it! (I did not use a non-stick skillet therefore used more olive oil in browning the chicken).

This is a staple in our house. so easy and tasty!

This recipe was underwhelming. Cooking Light has much better chicken recipes than this that require the same effort/prep. Not likely to make it again.

This was so easy to make, and everyone in my family loves this dish. The chickien is very tender. Will make again and again.

For the past several years, I have been a microwave dinner type of guy, but I wanted to try eating healthier. This was the first recipe I tried and I loved it! The chicken was very juicy and tasted great. I had never had capers before, but they definitely added some nice taste to it. I used Yellow Tail Riesling for the wine and it definitely blended well with everything. I just made some whole-grain brown rice with it and the wine sauce tasted great on that as well. I will definitely make this again.

I have been making this recipe for years. I found it in The "Cooking Light Annual Recipes 2004". I always mix my own Italian seasoning into really good plain bread crumbs I buy in my area (either using fresh herbs on hand or my favorite dry Italian seasoning). I also add grated lemon peel to the crumbs for a fresh lemony flavor. Depending upon the amount of sauce I want I might add more lemon juice, chicken stock, and white wine. I serve with an Orzo, tomato, and zucchini recipe prnted in the Menu side bar along with the recipe. My family just loves this dish. We are even going to have it for Christmas Eve Dinner. Nice enough to be festive, but light enough that we can save our super indulgent Christmas Day.

Very tasty! Everyone loved it and the picky 14 year old ate 4 pieces. I used chicken tenders instead of breasts and still pounded them very thin. They turned out perfect. Served brown rice and steamed broccoli and hot rolls, too! Will make it again. and yes, company worthy.

This recipe was very tasty and easy to make. I already had all of the ingredients, including the capers which gave it a flavor boost. It made enough for a second meal for my husband and myself. I will definitely make this recipe again. It will make a good company dish, also.

This is a great <a href="">Low Fat Recipes</a>. I work with Better Recipes and I love finding healthy delicious recipes like this.

Delicious! I made this meal with risotto rice and the browned garlic brussel sprout! The boys loved it.

The flavor is OK, but I have made this twice and both times the bread crumbs did not stick to the chicken. Am I missing something?

This is super delish and a really quick recipe to make. I usually substitute breasts with cutlets because I like thinner cuts of meat and it cuts down on the amount of time it takes to pound thin. This recipe works great with turkey cutlets too. I've made it several times now and we like it more and more each time!

This was tasty. We used cooking sherry because we did not have dry white wine. We will definitely make it again since it was quick and easy!

Didn't make any changes to the recipe. Next time will probably add more capers, love them. Delicious, easy and had all the ingredients on hand. A definite repeat.

This recipe is very quick and easy and was a huge hit with my family. It's a great recipe to try if you're easily intimidated, since there's virtually no fuss.

Outstanding Everyone loved it Will definitely make again Served it with wild rice mushroom pilaf

I tired these yesterday and I have to say they were such a hit! I didn't have Italian-seasoned breadcrumbs so I made my own seasoned breadcrumbs. Also, as i was making this dish ahead, I only cooked the chicken about 2 minutes tops on each side. It turned out very tender and not dry at all. Will definitely do it again!

This recipe is so great!! I would def. make it again and again! And it was super easy.

My family loved it and said they hope I make it again soon. I didn't have capers for the sauce, but no one thought it really had to have sauce at all.


  • Green Veggies. The garlic cream sauce will work great over roasted green veggies. I recommend roasting or steaming broccoli, asparagus, or green beans. You can also serve the chicken over sauteed spinach, kale, or Swiss chard.
  • Pasta. What can be more perfect than pairing some pasta or ravioli with the delicious Tuscan cream sauce and the chicken? Use thin pasta, such as angel hair or spaghetti. You can use many types of store-bought ravioli with this recipe. You can also make your own homemade ravioli if you like.
  • Spaghetti Squash. For a healthier side dish, roast spaghetti squash in the oven and then scrape out the spaghetti squash strands with the fork.
  • Zucchini Noodles. Another healthy alternative is to use zucchini noodles. You can buy those in the store or make them yourself!

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach – with everything smothered in a delicious Asiago cheese sauce. Easy recipe that tastes great and looks great.

If you love Asiago cheese, this is a great recipe to try! Asiago definitely has a very strong and distinctive flavor, and when melted into a creamy sauce for this Asiago Chicken Pasta, that flavor becomes more smooth yet you can still recognize it’s an Asiago cheese. To me, using Asiago cheese in a pasta sauce is my favorite way to use it. And it is perfectly complemented by chicken sauteed with garlic, spinach, and sun-dried tomatoes!

Short pasta, such as penne, is perfect for creamy pasta recipes like this one – Asiago cheese cream sauce perfectly coats every single pasta bite. Both pasta and chicken are literally drowning in the Asiago sauce deliciousness! This recipe can easily be made gluten free by using gluten free brown rice penne.

Everyone&rsquos favorite side at the party doesn&rsquot come in a bowl. And it&rsquos made with two types of cheese, lots of whole milk and butter. These minis are poppable, a hit with kids and a breeze to make. Save a few for yourself before going to the party they keep for two days in the fridge.

The best thing about tiny tubular pasta is that it&rsquos easy to eat by the heaping spoonful. Yes, even if it&rsquos heavy on the veggies (we see you, green beans and spinach). This one is extra painless because you probably have most of the the ingredients in your kitchen right now. A sprinkle of parm + a squeeze of lemon = ta-da.

Pan Seared Chicken Breast with Wilted Spinach and Angel Hair Pesto - Recipes

Lunch Kabobs 3-Ways

Prep: 20 minutes • Makes: 6 kabobs

1. For each kabob: Alternately thread half the ingredients, except the egg on the chicken kabobs, onto each skewer in the order listed end with the egg on chicken kabobs. Serve kabobs with dipping sauces.

Approximate nutritional values per serving (2 Chicken Cobb Kabobs):
372 Calories, 28g Fat (9g Saturated), 240mg Cholesterol,
619mg Sodium, 8g Carbohydrates, 3g Fiber, 21g Protein

Approximate nutritional values per serving (2 Pepperoni Pizza Kabobs):
283 Calories, 16g Fat (7g Saturated), 38mg Cholesterol,
751mg Sodium, 21g Carbohydrates, 1g Fiber, 13g Protein

Approximate nutritional values per serving (2 Turkey Burger Kabobs):
308 Calories, 25g Fat (8g Saturated), 42mg Cholesterol,
894mg Sodium, 8g Carbohydrates, 3g Fiber, 15g Protein

Dietitian’s tips:
> Chicken Cobb: While a great lunch idea for kids, the Cobb Kabob can also double as an awesome party appetizer.

> Pepperoni Pizza: Encourage your children to try new veggies along with some of their favorite foods on this kabob. Try adding bell peppers or mushrooms. Exposure to all different foods is important, even if they don’t try or taste it the first time.

> Turkey Burger: If pesto isn’t something your kids like, pair with the tried-and-true ketchup and mustard.


Kristin (ma sista) made this while we were up at the cabin a few weeks ago and it was a hit before it even made its way to our plates. She came rounding the corner holding a jumbo pan of baked goodness and just one look at all that chicken, cheese, sauce, and fresh basil was enough to make us all fall in love/grab at the chicken with our hands while still in the pan/fight for the cheesy strings on top. Ahem.

Bjork especially loved this down-home baked chicken dinner. So much so that I had a sudden shameful sometimes-vegetarian wife moment where I realized that his typical dinner fare as of late consists of lentil burgers and squash curry and the occasional bowl of cereal. I said to myself: Lindsay, you need to feed this man crispy, cheese-soaked saucy chicken. Like, yesterday.

But fear not, veg lovers! Even though this is baked chicken paradise, each chicken piece is actually stuffed with my very own favorite power veggie: spinach. Very delicate baby spinach, chopped and just very lightly wilted with some garlic and olive oil, just to make ya feel green and happy on the inside. And if you must, a little cheese and bread crumbs and sauce and more melted cheese along with that will be accepted.

My mom would call this recipe “putzy” and it is, in fact, putzy. You have give each piece of chicken some special TLC and your hands will be a complete ugly raw-chicken disaster by the time it’s all said and done. But the payoff = your dinner, which is a beauty queen featuring incredible textures and summer’s very best colors. And your family will think you are some kind of culinary genius, because, in reality, you are.

So here’s how things happen. You first roll that spinach with a little ricotta and Parmesan cheese inside a piece of chicken. Hold on to it cause it might try to slip away from ya or the spinach might come sneaking out the edges. Come on, now. Commit to not losing any of that yummy, creamy filling. Roll the whole thing in egg whites and seasoned whole wheat bread crumbs. I will not send the food police if you use white bread crumbs, but forget health benefits – the whole wheat crumbs have a rich brown color that makes the whole thing pop. Worth it.

At this point you’re going to ask: am I doing this right? If you’re making a total mess, then yes.

Arrange all 8 of the chicken pieces in a normal sized pan. If I was making this for a real family, I’d have put the other three in the sides of this little pan. But I was cooking for a food blog and got all weird about turning a few pieces sideways. #psycho

Hey! They’re cute! And you’re a mess. Go wash your hands.

While the chicken bakes, cut a few slices of fresh Mozzarella. Fresh, peeps. I mean the stuff that’s pure white, sold in big hunks, completely mild and delicious, and melts like a dream.

If you don’t eat a few extra pieces of cheese during this step you are a not human.

Ding! Chicken’s done. Top it with sauce and cheese and melt it to give it the final crown of Mozzarella glory.

Layer the leaves, roll them up into a tight bundle, and cut thin slices at a vertical slant to make “ribbons.” Sprinkle the ribbons over the whole pan of melty, cheesy, baked Mozzarella chicken rolls and watch the color party happen right in front of your eyes.

The fresh basil, the tomato sauce, the creamy spinach bursting out of the seams, the Italian herb smells that will waft out of your open windows and make your neighbors wonder if they can come for dinner, AND the happy nutrition stats? It’s all there.

Would someone please outdo me with some kind of homegrown tomatoes made into homegrown sauce, because how amazing would that be?


Soups And Magical Restoratives

we will create to order from our own famous recipes. choose a clear broth soup or a light creamy creation made with or without dairy

Anjou Pears "sings The Blues"

fresh succulent anjou pears sliced and fanned then served lounging over a bed of baby greens. and arugula, tossed in homemade stilton blue cheese vinaigrette drizzled with imported pomegranate syroup & sprinkled with pan roasted english walnuts

Wild Field Greens Salad

baby field greens, tossed in balsamic vinaigrette with plum tomatoes, roasted red bell pepper, sliced chadds ford , pa. mushers, (imported feta cheese-optional)

Smokin' Vegetarian Hearts Of Palm

chilled hearts of palm gently wrapped in slices of grill roasted red bell pepper drizzled with lemon thyme & goat cheese vinaigrette, cracked pepper, and a smathering of cuke salad, and imported caper berries

Black Bean' Chili Enchilada

our own "never mess the meat" hearty chili, rolled into soft flour all natural tortilla shells..smothered (xxx) in melted cheddar and jack cheeses and served with a dollop of sour cream and our own mango spiked salsa.

"signature" Rastapasta

a signature dish, our version from the original in negril, ja not for the wimpy . . .pan browned plantain tossed with red & green bell pepper, onion and red flame grapes-over angel hair pasta with fresh orange juice, garlic, fresh lime and grated asiago cheese. . .spiced up with our own glori-hallelu-jah hot sauce to a 10

Grill Roasted Red Bell Peppers

served with warm french goat cheese, chiffonade of fresh leaf basil, and a forest of baby greens. drizzled with extra virgin olive oil and balsamic reduction and painted in celebration of your love for each other with red & yellow pepper puree.

Spring Asparagus & Braised Endive Salada

steamed and chilled asparagus & braised belgian endive with a bouquet of baby field greens, and boston bib. french chevre, balsamic reduction, & drizzled with artisan pumpkin seed oil.

"anytime" Toccacia-pizza To You

freshly made dough with seasonal toppings, roasted garlic with optional imported cheeses this ten (10)inch pie is lovely to share as a starter and just yummy. .

Extra Things To Do in NYC in December

If you are still not tired from walking along Fifth Avenue, visiting the Rockefeller Plaza, and watching stunning holiday windows displays, there are 5 more things for you to do in NYC in December!

1. Saint Patrick’s Cathedral

Saint Patrick’s Cathedral is another popular attraction in NYC that attracts millions of people each year.

2. The Frick Collection Museum and The Metropolitan Museum of Art

There are many amazing art museums in NYC. If you’re cold or tired from walking, visit The Frick Collection Museum and The Metropolitan Museum of Art.

3. Broadway Theaters & Times Square

Finally, no December visit to NYC is complete without watching a holiday Broadway show. Get yourselves tickets to shows, such as the Phantom of the Opera, Big Apple Circus, or How the Grinch Stole Christmas, among many others!

4. Apple Fifth avenue

Across from the Plaza Hotel, is an iconic Apple Store glass cube on Fifth Avenue. This Apple retail location is open 24 hours a day, 365 days a year.

5. Walking in Manhattan

New York City turns into a magical place in December. The buildings get beautifully decorated, the city is beautifully lit, and walking in Manhattan becomes an experience in itself. The city looks joyful and stunning both during the day and at night in December.

This post was originally published in December 2014. It was updated and republished in October 2019.