Marry Me Chicken
Ingredients
- Kowalski's Imported Italian Organic Linguine (from the Global Foods Aisle), for serving
3-4
boneless skinless chicken breasts (about 1 ½ lbs. total)
1 tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
6 tbsp.
flour
2 tbsp.
Kowalski's Extra Virgin Olive Oil
2 tbsp.
Kowalski's Unsalted Butter
1
small shallot, peeled and thinly sliced
3 cloves
garlic, minced
½ tsp.
dried thyme
¼ tsp.
dried oregano
¼ tsp.
crushed red pepper flakes
¾ cup
chicken broth
1 cup
heavy cream
2 handfuls (approx.)
fresh baby spinach
½ cup
freshly grated Kowalski's Signature Parmigiano-Reggiano Cheese (from the Specialty Cheese Department)
⅓ cup
sun-dried tomatoes in oil (such as Alessi brand), chopped
- fresh basil leaves, torn, for garnish
Directions
- Prepare pasta according to pkg. directions; keep warm.
- Preheat oven to 375°.
- Meanwhile, season chicken evenly on both sides with salt and black pepper; dredge in flour, shaking off excess.
- In a large cast iron skillet (or another oven-safe skillet), heat oil and butter over medium-low heat. Add chicken; sauté until dark golden-brown, turning once (about 2 min. per side).
- Transfer chicken to a warm platter; keep warm.
- Add shallot to the skillet; cook until tender (1-2 min.), stirring constantly.
- Add garlic, thyme, oregano and red pepper flakes; cook and stir for 30 sec.
- Add chicken broth, then cream.
- Stir in spinach, cheese and tomatoes; cook until sauce is bubbly and starting to thicken (about 5 min.), stirring often.
- Return chicken to skillet; flip chicken to coat in sauce.
- Bake chicken in preheated oven until cooked through (15-18 min.).
- Serve chicken over warm pasta, garnishing with basil.
