This pasta dish hits the spot when you're looking for something rich, but not too rich. Serve with Riverland Chardonnay or South Island Pinot Noir.
Cook the fettuccine as directed. Drain saving 1/2 cup of pasta water.
While the pasta is cooking, pound the chicken breasts between plastic wrap to about ¾ inch thick. Season with salt and pepper. Heat 1 tablespoon butter in a sauté pan. Add chicken and cook until browned and just cooked through, about 5 minutes on each side. Remove the chicken from the pan, cover with foil to keep warm.
Add the additional 1 tablespoon butter to the sauté pan along with the shallots, mushroom and red pepper, cook until shallots and mushrooms are softened. Add wine, reduce by half. Add the spinach, sauté until the spinach until wilted about two minutes. Cut the chicken into strips.
In a large bowl mix gently the cooked pasta, chicken strips, spinach mixture and cheese. Toss until the cheese melts and coats the pasta. If the mixture is dry, pour in the reserved pasta water until the sauce reaches the consistency you want. Season to taste. Garnish with chopped basil.