Chicken Caprese with fettuccine alfredo.

This is a measure with your heart recipe!

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Step 1

Start by putting a pot of water on the stove- high heat to boil. SALT THE WATER.

Step 2

In a pan, add a 2 tablespoons of olive oil on medium heat.

Step 3

Wash your chicken breast, then filet. Create two equal size pieces. Pat dry with a paper towel. Add your seasonings. If you like a pop of color generous with the paprika. Measure the seasoning with your heart! :)

Step 4

Once seasoned, add chicken breast to the hot oiled pan. Cooking for roughly 4 minutes on one side to get a sear. Then another 6 to 8 on the other side. Remember these are filets- don't want to dry them out.

Step 5

Once they're almost fully cooked- slice your Roma tomatoes to desired thickness, and place them In the pan to sear. About a minute on each side. Once done- place the slice of tomato on top of chicken alternating tomato,and mozzarella. About 2 pieces each. Drizzle with balsamic glaze and sprinkle dried parsley.

Step 6

Add pasta to the boiling water- boil until desired doneness.

Step 7

In a pan heat spinch to wilt. Afrer cooked- remove the spinich. Add butter to a pan, melt it. Add flour wisking continuously to make a light rue.

Step 8

Add the heavy cream- to the pan still wisking- Add pasta water ( a little at a time)

Step 9

Add salt and pepper to taste - add spinch and pasta mix thoroughly- enjoy!