These flavors all work together nicely and complement each other. An easy after-work recipe, to keep as a go-to. Modified by me to become nondairy.
Fettuccine with chicken, spinach, and creamy orange sauce (from Food&Wine)
2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into 1/4″ strips
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
10 ounces prewashed spinach
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1/2 teaspoon grated orange zest
1 tablespoon orange juice
1/4 cup canned chicken broth
1/4 cup nondairy creamer
1/2 pound fettuccine
In a large nonstick pan, heat 1 tablespoon olive oil over moderate-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Saute until just cooked through, 2 – 3 minutes. 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 1/2 teaspoon of the salt and the remaining 1/4 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 1/2 teaspoon salt. Remove from the heat.
In large pot of boiling salted water, cook the fettuccine until just done, about 12 minutes. Drain the pasta and toss with the chicken and sauce. Makes 4 servings.