2 TBS olive oil
1.25 lbs boneless, skinless chicken breasts, cubed
1 medium onion, diced
5 cloves garlic, minced
1 red pepper, diced
1 TBS flour
1/2 tsp fresh ground pink peppercorns
salt to taste
1/2 c. white wine (Sauvingnon Blanc or Pinot Grigio)
2 c. half & half
1 c. baby spinach, stemmed & sliced into 1/8 inch strips
1 c. fresh Parmesan cheese, grated (not the stuff in the containers!)
3 TBS fresh basil, stemmed & sliced into 1/8 inch strips (do NOT substitute dried basil, just omit if you do not have any fresh basil on hand)
1 lb Farfelle (bowtie) pasta, cooked according to package directions
Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add red pepper & saute an additional 2 minutes.
Sprinkle flour, pepper & salt over chicken/vegetable mixture; stir to combine. Pour in wine and half & half and bring just to a boil, stirring often. When sauce thickens, stir in spinach & cook until wilted. Stir in Parmesan cheese until well combined & thick. Remove from heat & stir in basil.
Add 1/2 of the cooked pasta cooked pasta to sauce, stirring well to coat. Continue to add pasta until desired ratio of sauce to pasta is reached. (1 lb is too much for my taste, I reserve part of the pasta & add pesto sauce for quick lunch leftovers.)
Serve with additional fresh grated Parmesan.