This was cooked by me last night even though I did not feel up to cooking. It came together, despite my lack of enthusiasm, which tells me that it was probably a good idea to go ahead and cook, instead of being a Frump!
The whole family was looking forward to a home-cooked meal, and I did not want to disappoint. As I watched them eating happily, I was glad I rallied, and made the effort.
You will need: 4 chicken breast fillets, 2 tbs extra-virgin olive oil, 2 tbs unsalted butter, 1 sweet onion, diced, 1/2 lb white mushrooms, sliced, 2 tbs capers rinsed, 1 tbs caper brine, 4 cups fresh spinach leaves, 1 cup chicken broth, 1 cup heavy cream, sea-salt, freshly cracked pepper, 1 lb pasta shells (I used medium shells by Barilla).
1 – Put pan on high heat and add the oil. When it is hot add the breast and sear until golden on both sides (about 2 minutes per side). Remove to a plate when done.
* Put water on for pasta. When it boils, add shells and cook according to instructions. Reserve a 1/2 cup of pasta water in case it is needed to thin out the finished sauce.
2 – Turn heat down and add 1 tbs of butter. Add the onions and cook for 3 minutes before adding the sliced mushrooms. Cook for 10 minutes.
3 – Add capers and caper juice and cook for another minute.
4 – Add the broth and bring to a simmer. Add the chicken breast and cover to cook for 15 minutes.
5 – Remove chicken and add the cream. Let the liquid come to a simmer. In the meantime, slice the chicken. When done, add the sliced meat back to the pan and cook for a minute or two.
6 – Add the shells and fresh spinach and cover for 2 minutes, allowing the spinach to wilt. Add the reserved pasta water if you want a thinner sauce.
Serve in shallow bowls with a little more cracked pepper and some Parmigiano Reggiano if you have it.