• 1 teaspoon kosher salt, plus more for pasta water
  • 1 pound linguine pasta, uncooked
  • 3 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/2 teaspoon freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 red bell peppers, cored, seeded and cut into thin strips
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup Chardonnay
  • 2 teaspoons Italian Seasoning Blend
  • 2 cups half-and-half
  • 1 cup freshly shredded Parmesan cheese
  • 5 ounces fresh spinach
  • 1/4 cup chopped fresh Italian parsley


  • Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
  • Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
  • Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
  • Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley
Broccoli Casserole