landed, only to be surprised to find Hugo and Chano at the airport to pick us up. It was so good to see our old friends. Rebecca, the heart of the villa was waiting for us when we arrived. We settled in our room, enjoyed a snack and drinks around the pool.
that Hugo designed, a bottle of wine, and a lovely card. WOW! That evening we went into town for dinner at a French restaurant, L'Echalote. The owner greeted me with a beautiful long stemmed red rose for Valentine's Day. It was a lovely dinner....very romantic!
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.
