Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp oil from sun-dried tomato jar (or olive oil)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • ½ cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • ⅓ cup sun-dried tomatoes, drained and chopped
  • ¼ tsp red pepper flakes
  • 12 oz penne or rigatoni
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. Pat chicken dry and season with salt, pepper, and oregano. Heat sun-dried tomato oil (or olive oil) in a 12-inch skillet over medium-high heat; sear chicken for 3–5 minutes per side until a mahogany-colored crust forms. Remove chicken and set aside.
  3. Lower heat to medium and melt butter. Add garlic and tomato paste, stirring constantly for 2 minutes until the paste turns a deep brick red. Stir in the sun-dried tomatoes and red pepper flakes.
  4. Deglaze the pan with chicken broth, scraping up the brown bits. Stir in the heavy cream and simmer for 3 minutes until the sauce slightly thickens. Stir in Parmesan cheese until melted and glossy. Fold in baby spinach until wilted.
  5. Return the seared chicken to the pan along with the cooked pasta. Toss gently for 1–2 minutes to ensure the sauce coats the pasta. Garnish with fresh parsley.