Chicken Napoli - cooking recipe

Ingredients

1/2 lb thin spaghetti
8 ounces chicken breasts, boneless, skinless
1/4 cup flour
1 teaspoon extra virgin olive oil
2 ounces prosciutto
4 leaves fresh basil, minced fine (or 1/4 tsp dried)
2 fresh plum tomatoes, diced
2 roasted red peppers, diced
1 -2 garlic clove, minced fine
1 teaspoon butter
1/4 cup grated pecorino romano cheese (or locatelli)
1/4 white wine
2 cups fresh baby spinach leaves

Preparation

Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.