Chicken and Wine-Poached Pears over Pasta

Add water and salt to a large pot for the pasta, set over high heat until boiling.

Drain pear juice from can into a small/medium saucepan. Add wine, lemon juice, vanilla, and sugar. Set over medium-high heat and bring to a boil.

Place pears aside, and rub with cinnamon until fully and evenly coated. When wine mixture boils, gently add pears and reduce heat to medium-low. Cook for 8 minutes or until tender.

Cook pasta.

While pears are cooking, add oil to a large skillet over medium-high heat. Butterfly chicken breasts and season with salt and pepper. Coat evenly with flour, and place in skillet. Cook on both sides until fully cooked.

Remove pears and chicken, set aside, and cover. Add poaching liquid to skillet and deglaze. Reduce sauce by half over medium heat.

Plate and enjoy!