Fettuccine with Chicken, Spinach, and Creamy Orange Sauce

Ingredients

• 0.3 cup chicken broth low-sodium homemade canned
• 2 tablespoons cooking oil 
• 0.5 pound fettuccine barilla 
• 2 cloves garlic minced
• 0.5 teaspoon fresh-ground pepper black
• 0.3 cup heavy cream 
• 0.5 pound mushrooms sliced
• 1 tablespoon orange juice 
• 0.5 teaspoon orange zest grated
• 1.3 teaspoons salt 
• 4  chicken thighs boneless skinless cut into 1/4-inch strips ( 1 pound in all)
• 10 ounce prewashed spinach 

Equipment

• frying pan
• pot

Directions

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Saut until just cooked through, 2 to 3 minutes.
2. Remove from the pan.
3. Remove any tough stems from the spinach. In the same pan used for the chicken, heat the remaining 1 tablespoon oil over moderate heat.
4. Add the garlic and mushrooms and cook, stirring, for 2 minutes.
5. Add the spinach, let it wilt, and stir in 1/2 teaspoon of the salt and the remaining 1/4 teaspoon pepper. Simmer for 2 minutes.
6. Add the zest, orange juice, and chicken broth. Simmer for 2 minutes and then add the cream, the chicken, and the remaining 1/2 teaspoon salt.
7. Remove from the heat.
8. In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.
9. Drain the pasta and toss with the chicken and sauce.
10. Wine Recommendation: A zippy white wine with good acidity will pair nicely with the spinach and orange flavors. Look for an Italian Arneis or a pinot grigio from the Collio region. Or, for something completely different, select a white Graves from France.