Chef Michael's Corner

2001 Graduate of the French Culinary Institute, New York City, the CMF's Executive Chef, Michael Cotrone, shares some of his delicious recipes! All of the ingredients in the recipe below are sold at the Fresh Harvest Cafe and Market. We use as much organic produce as is available in all our dishes. We look forward to seeing you soon at the Fresh Harvest Cafe!

Roasted Chicken and Amish-Style Fettucine with Spinach Chiffonade and Hazelnuts

Ingredients
2 boneless, skinless chicken breasts, trimmed of excess fat
8 ounces Amish Naturals Fettucine (carried in the Farm Market)
3 cups baby spinach
1 cup whole hazelnuts
1/2 pound sweet (unsalted) butter
1/4 cup maple syrup
salt and pepper

Preparation
Cook fettucine in boiling water according to package directions. Preheat the oven to 400 degrees.

Meanwhile, season both sides of the chicken breasts. Melt the butter in a saute pan. Saute the chicken on both sides until nicely browned. Reserve the pan. Transfer the chicken to a baking dish and finish the chicken in the oven for a couple of minutes until done.

Place the hazelnuts and maple syrup in the saute pan with the butter. Toss gently to coat and toast the nuts, being careful not to burn.

Cut the spinach into ribbons (chiffonade). Reserve.

When the pasta is done, toss it with the hazelnuts and spinach. Cut the chicken into slices and arrange on top.