|3||large boneless, skinless chicken breasts, about 2 lbs|
|kosher salt and black pepper to taste|
|½ cup||all-purpose flour|
|3 Tbsp||Pastene Extra Virgin Olive Oil|
|1 Tbsp||Pastene Minced Garlic|
|1 Tbsp||Pastene Tomato Paste|
|½ tsp||dried oregano|
|red pepper flakes, to taste|
|1 cup||chicken stock|
|¾ cup||heavy cream|
|½ cup||parmesan reggiano, grated|
|⅓ cup||Pastene Sun Dried Tomatoes, Julienne Cut|
|3 cups||baby spinach, packed|
|8 oz||Pastene Italian Nidi|
|fresh basil, for garnish|
- Slice chicken breasts horizontally in half starting from the thickest side. To make slicing easier, place the chicken in the freezer for 20 minutes before slicing. Pat dry and season both sides of the chicken with salt and pepper.
- Place the flour on a large plate and coat the chicken in the flour, shaking off the excess. Transfer the cutlets to a sheet pan in a single layer.
- Heat the oil in a large pan/skillet over medium and then add the butter. As soon as the butter melts, add the chicken and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches of 3 cutlets. Remove the pan from the heat, transfer the chicken to a clean plate or sheet pan and set aside
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- While the pasta is cooking, return the skillet to low heat and add the garlic, stirring often, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
- Add the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Stir in the spinach, parmesan and sun-dried tomatoes. Add the pasta and toss to mix thoroughly.
- Add the chicken back in the pan to warm through, about 4 to 5 minutes. Remove from the heat, scatter basil on top and serve.