Fettuccine spinaci e pollo

I cooked this a few weeks ago when Mike and Libby came over one evening, but haven't had chance to write it up until now.  Since I've been trying a few dishes from Asia recently, I decided to switch location and move to Italy. I'm a sucker for any pasta dish, and I think Mike probably gets enough Asian food at home and at his parent's house - he's Vietnamese. 

It was pretty successful but perhaps a little bland, I suspect I should have added more herbs.

<blockquote>

Ingredients for 4 :

<ul>
<li>300 g leaf spinach (frozen or fresh)</li>
<li>4 freerange chicken breasts</li>
<li>8 chopped fresh tomatoes or two cans of chopped tomatoes</li>
<li>4 cloves of garlic, finly chopped</li>
<li>3 medium sized onions, finely chopped</li>
<li>red wine (can be of lesser quality, mainly used for the fond)</li>
<li>olive oil</li>
<li>pepper, rosemary, basil, oregano, salt</li>
<li>500g fettuccine</li>
<li>creme fraiche</li>
</ul>

Cube the chicken and heat up a generous amount of olive oil in a solid non-stick or cast-iron pan on maximum heat until it smokes and add the chicken, frying it until it has a tasty golden brown colur. Turn down the heat to medium and add the onions and the garlic, stirring continuously. When the onions are golden and soft, add a generous slosh of red wine and stir furiously to generate a nice fond.

Now add the spinach and the chopped tomatoes and a tablespoon each of oregano, rosemary (fresh or rubbed) and basil. Let the sauce simmer for ca 45 on low heat and add salt , pepper to taste and finish with a generous helping of creme fraiche.
</blockquote>

Liberated, as always, from the pages of everything2.  We have <a href="http://www.everything2.com/index.pl?node_id=1312796">Heisenberg</a> to thank for this one.