Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2 tbsp sun-dried tomato oil
  • 0.5 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 cup heavy cream
  • 0.5 cup low sodium chicken stock
  • 2 tbsp tomato paste
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 12 oz rigatoni or penne pasta
  • 0.5 cup sun-dried tomatoes, julienned
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 cup fresh baby spinach
  • 0.25 cup fresh basil, chiffonade

Instructions:

  1. Slice the 1.5 lbs chicken breast into thin, even cutlets. Note: This ensures they all cook at the exact same speed.
  2. Heat 2 tbsp sun dried tomato oil in your skillet. Add chicken and cook 3-4 mins per side until a golden brown crust forms. Remove chicken and set aside.
  3. In the same pan, add the diced shallot and 3 cloves garlic. Cook 1-2 mins until they soften and smell fragrant.
  4. Pour in 0.5 cup dry white wine. Scrape the bottom of the pan with a wooden spoon until the browned bits dissolve.
  5. Whisk in 2 tbsp tomato paste, 1 cup heavy cream, 0.5 cup chicken stock, 1 tsp oregano, and 0.5 tsp red pepper flakes.
  6. Let the mixture bubble gently for 5 mins until it starts to thicken slightly.
  7. Stir in the 0.5 cup julienned sun dried tomatoes and 0.5 cup freshly grated Parmigiano Reggiano.
  8. Add your 12 oz cooked rigatoni or penne and 1 cup fresh baby spinach to the pan.
  9. Toss everything together for 2 mins until the spinach wilts and the sauce coats the pasta.
  10. Slice the seared chicken, place it on top, and sprinkle with 0.25 cup fresh basil.