I wanted something super simple for dinner, but also something super duper tasty.
Red wine is a no-brainer, of course. Thus, a red wine sauce simmered with chicken, nesting inside spinach linguine did the trick for dinner tonight.

Red Wine Spinach Pasta Nests

1 Tbs. butter or olive oil
1 Tbs. minced shallots
1 tsp. fresh rosemary, minced
sea salt and pepper
1 cup red wine
1/4 cup heavy cream
1/2 lb. organic chicken breast
sea salt and pepper
4 oz. fresh spinach linguine

Preheat oven to 425 degrees. Season the chicken with salt and pepper, cover, and bake for 40 minutes, or until done (juices run clear). Transfer to a medium bowl and shred the breast between two forks.
Reduce oven temperature to 350 degrees.
Meanwhile, sauté the shallots in butter or oil, seasoning with salt and pepper and fresh rosemary. Once the shallots have caramelized, reduce heat to low and add the wine. Simmer for 15-30 minutes, stirring every so often, reducing the liquid by about 2/3. Stir in cream and reduce a bit more, until thick and creamy.
Pour the wine sauce over the shredded chicken and stir until well combined.
Line a baking dish with parchment and spoon a bit of sauce on the bottom of the pan where you will lay your pasta “nest.”
Using the fresh pasta, form a nest (braid or no braid) of pasta and fill with the red wine chicken mixture. Drizzle the remaining sauce and extra butter or oil over the pasta noodles.
Bake for 10 minutes, until pasta is soft.

Serve with additional freshly ground pepper and salt, as well as a drizzle of oil.

Oh, so savory.