Spicy Pumpkin Chicken Breasts with sauteed Spinach
4-5 boneless, skinless chicken breasts
1 large bag of spinach (uncooked, or 1 box of frozen spinach, defrosted and drained)
1/2 white onion, roughly diced
4 oz pumpkin puree
1/2 cup red wine, whatever you have left over in your apt will do just fine,
1/2 tsp red pepper flakes, more or less depending on your spice preference
salt & pepper
pine nuts, for garnish
goat cheese, for garnish
First, heat up a large sautee pan in medium-high heat with some olive oil. Dice the onions, then drop then in the oil when the pan is hot. Sprinkle with salt & red pepper flakes, let them sauté until they're soft and cook down (3-5 minutes). Meanwhile, season your chicken breasts with salt, pepper, and chili powder. Add to the sautee pan and reduce heat to medium-low. Add the red wine, and let cook down for 1-2 minutes. Next, add the pumpkin pie puree and cover. Let cook for 10 minutes, flip the breasts and cook 10 minutes more or until the breasts are cooked all the way through (become firm to the touch).
As the chicken is cooking, add a drizzle of olive oil to a large pot and heat on medium. Then, add the spinach. Drizzle with 2 tbsps of balsamic vinegar, salt, pepper and a splash of lemon juice. Cover and let the greens cook down, these puppies wilt fast and fiercely. Let the chicken and spinach cool. When all is finished, plate it up, sprinkle with toasted pine nuts and goat cheese (however much you like, I prefer a lot of cheese personally, you only live once. and it isn't worth living without goat cheese).