Chicken in a Red Wine Sauce Topped with Wilted Spinach and Grilled Aspargus over Tagliatelle

16 Apr

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Yesterday began as a beautiful, bright, sunny day but that quickly changed as news of two explosions at the Boston Marathon erupted, and quickly the day turned dark and depressing as the overall mood turned sad.

The day after marathon Monday is usually a proud day for runners, they walk around the city proudly sporting their medals and showing off their florescent marathon jackets, however today was a bit different in the city of Boston. The usually overcrowded and chaotic T was nearly empty this morning. Instead of a crowd awaiting the t platform, four armed police men stood there as they checked each individuals bag. Classes today were nearly deserted and those that did attend looked unfocused and disinterested. The usual face-paced, energetic Bostonians that walk the city streets were today replaced with somber faced people, confused, and quiet.

I myself have always been a big believer in fate, yesterday morning my friend texted me trying to convince me to go with her to the Boston Marathon, although I have attended the event for the past two years, this year I explained that due to a very busy weekend I could not attend, as I had a stack of  homework, an overflowing pile of laundry, and a few errands to run, although my friend was persistent and tried to convince me to come with her, I was insistent that I could not go, a decision which at first I felt bad about because after all it was a beautiful day, but hours later I was thankful for making it, as it turns out she was in the middle of the two eruptions and ever since learning this I have constantly been haunted by thoughts of what if.

This event has only increased anxiety amongst residents nation-wide, whether its going to the airport, going to the movie theater, going to school, or going to a public gathering we now are fearful for the possible what ifs, forever shaken by previous tragedies.

Of course in the face of tragedy there are always the remarkable stories which provide inspiration and give people a sense of security knowing that there are truly remarkable people out there willing to reach out a helping hand, like the tired marathon runners who tore off their shirts and rushed to the aid of bleeding victims, or the Boston residents who selflessly offered their homes to people who weren’t able to get to their home, or those Military men who ran from the finish line to the hospital to donate blood. Or the multitude of concerned family members and friends who, despite time zone differences, mileage, and relationships reached out to their Boston contacts to be sure they were ok and safe.

At the end of the day I think we can all say that the world is a scary place but with the pure selflessness shown by people in times of tragedy, I think it’s safe to say that if we all team together to help each other in times of the need the good will always be able to outnumber the bad!

Ingredients

3 3oz chicken breasts cut into strips

3 tbsp of flour + 1 tbsp of flour (if needed)

salt and pepper

1 tsp each of fresh rosemary, thyme, oregano

2 cloves of minced garlic

2 tbsp of olive oil

2 cups of chicken broth

1/3 cup of red wine

1 1/2 cup of raw spinach

12 spears of asparagus grilled and chopped into 1 inch pieces (grill or roast in oven with salt, pepper, and 1 tbsp of olive oil, roast or grill until spears are crispy.

6 oz of tagliatelle or any type of pasta of your choosing

Method

1) Begin by flouring chicken, I prefer to put chicken in a Ziploc bag and add the flour to the bag to ensure chicken is evenly coated, season chicken with fresh herbs and salt and pepper

2) Heat Olive oil over medium heat, add in garlic and saute, add in floured chicken, brown chicken on each side (don’t worry if chicken is not thoroughly cooked)

3) Add in chicken broth and red wine, bring to a boil to let the alcohol cook out and then reduce to medium heat and cover, let simmer for 20 minutes, if after 20 minute you notice there is still a lot of liquid in the pan, take 2 tbsp of liquid and put into a side bowl, add 1 tbsp of flour and whisk together, add it back to the saute pan to create a thicker sauce

4) Bring pot of water to a boil, salt the water and add pasta, let cook until pasta is al dente, drain and set aside

5) Add spinach to the sauce, let wilt, add in asparagus, season sauce with salt and pepper as needed, add pasta to the pan and coat with the sauce, serve hot and enjoy!

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