Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp olive oil (reserved from sun-dried tomato jar)
  • 8 oz penne, rigatoni, or fusilli pasta
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/3 cup sun-dried tomatoes, julienned
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup fresh baby spinach
  • Fresh basil leaves, torn

Instructions:

  1. Bring a large pot of salted water to a boil. In a shallow bowl, whisk together the flour, smoked paprika, sea salt, and black pepper. Dredge the chicken cutlets in the flour mixture until lightly coated.
  2. Heat 2 tablespoons of oil in a large deep-sided skillet over medium-high heat. Sear the chicken for 4 minutes per side until a golden-brown crust forms. Remove chicken from the pan and set aside.
  3. Add the pasta to the boiling water and cook for 1-2 minutes less than the package instructions (al dente). Drain, reserving 1/2 cup of starchy pasta water.
  4. In the same skillet used for the chicken, add minced garlic. Sauté for 1 minute until fragrant but not browned. Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom until the liquid reduces by half.
  5. Whisk in the chicken broth, half-and-half, sun dried tomatoes, and dried oregano. Add 1/2 tsp red pepper flakes. Let it simmer gently for 3 minutes.
  6. Stir in the Parmesan cheese slowly until the sauce is smooth and glossy. Toss in the 1 cup spinach and let it wilt. Add the pasta and sliced chicken back into the pan. Stir until the sauce clings to every noodle. Garnish with fresh basil.