The highlight of the week was a dive where we found 6 octopus on one dive...don’t know if I will ever top that! The next day Enrique, the dive master found two frog fish! Other highlights were seahorses, a big free swimming green moray eel, turtles and some rays.
Having lost a member of our group last year, Bad Bob, we decided to honor his memory with a tree and a thicket with the Reef Restoration project. Our boat picked up Bridgett from the project and we made the dive and watched as the plaques were placed in his memory. RIP....Bad Bob, you are missed!
Almost every night a pilgrimage was made to Gio’s for some yummy gelato! Quite the sight to see!
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.
