Trying Every Recipe on the @nytcooking Top 50 List | Marry M

• servings: Servings: 2–3
• total time: 1 minute

Ingredients

2 large boneless, skinless chicken breasts, butterflied in half

Salt & pepper

All-purpose flour, for light coating

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp tomato paste

½ tsp dried oregano

¼ tsp red pepper flakes (or more to taste)

1 cup chicken stock (or water)

½ cup coconut milk, light coconut milk, creamy nut milk, or heavy cream

¼ cup sun-dried tomatoes in olive oil, chopped

1 cup fresh spinach, chopped (add in two stages)

½ lb (225 g) pasta, to serve

Fresh basil, for garnish

Directions

Cook pasta: Bring a pot of salted water to boil and cook pasta until al dente. Reserve a little pasta water, then drain.

Sear chicken: Season chicken with salt and pepper, lightly coat with flour. Heat olive oil in a large skillet over medium. Sear chicken until golden on both sides, then transfer to a plate.

Build sauce base: Lower heat to medium-low. Cook garlic 30 sec, add tomato paste and cook ~1 min until darker in color. Stir in oregano and red pepper flakes.

Deglaze & simmer: Turn heat up, add chicken stock, and reduce by about half. Stir in your choice of cream/coconut milk until smooth.

Add vegetables: Stir in sun-dried tomatoes, then add half the spinach and cook until wilted.

Finish chicken: Return chicken to the pan, simmer until fully cooked through (165°F / 74°C). Add the rest of the spinach and stir until wilted. Coat chicken well in the sauce.

Serve: Spoon chicken and sauce over pasta. Garnish with fresh basil.