Fettuccine with Chicken, Spinach, and Creamy Orange Sauce

• 2 tablespoons cooking oil
• 4 boneless, skinless chicken thighs (about 1 pound in all), cut into 1/4-inch strips
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh-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 low-sodium chicken broth or homemade stock
• 1/4 cup heavy cream
• 1/2 pound fettuccine

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.
2. Season the chicken with 1/4 teaspoon each of the salt and pepper.
3. Saute until just cooked through, 2 to 3 minutes.
4. Remove from the pan.
5. Remove any tough stems from the spinach.
6. In the same pan used for the chicken, heat the remaining 1 tablespoon oil over moderate heat.
7. Add the garlic and mushrooms and cook, stirring, for 2 minutes.
8. Add the spinach, let it wilt, and stir in 1/2 teaspoon of the salt and the remaining 1/4 teaspoon pepper.
9. Simmer for 2 minutes.
10. Add the zest, orange juice, and chicken broth.
11. Simmer for 2 minutes and then add the cream, the chicken, and the remaining 1/2 teaspoon salt.
12. Remove from the heat.
13. In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.
14. Drain the pasta and toss with the chicken and sauce.

cooking oil, chicken, salt, freshground black pepper, spinach, garlic, mushrooms, orange zest, orange juice, chicken broth, heavy cream, fettuccine

Taken from www.foodandwine.com/recipes/fettuccine-with-chicken-spinach-and-creamy-orange-sauce (may not work)