Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp oil from sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (oil-packed), julienned
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 cups fresh baby spinach
  • 12 oz rigatoni pasta
  • 1/2 cup reserved pasta cooking water

Instructions:

  1. Boil the 12 oz of rigatoni in a large pot of salted water until slightly firmer than al dente, then reserve 1/2 cup of the water before draining.
  2. Dredge the 1.5 lbs of chicken cutlets in the 1/4 cup of flour seasoned with 1 tsp salt and 1/2 tsp pepper.
  3. Sizzle the chicken in the 2 tbsp of tomato oil over medium high heat until golden and crisp, usually about 3 minutes per side.
  4. Remove the chicken from the pan and set it aside on a plate to rest.
  5. Sauté the 3 cloves of minced garlic and 1/2 cup sun dried tomatoes in the remaining oil until fragrant and softened.
  6. Deglaze the pan with 1/2 cup chicken broth, scraping the bottom with a wooden spoon until all the brown bits are incorporated.
  7. Whisk in 1 cup heavy cream, 1/2 cup Parmigiano Reggiano, 1 tsp oregano, and 1/2 tsp red pepper flakes until the cheese is fully melted.
  8. Simmer the sauce over medium heat for 2-3 minutes until it thickens enough to coat the back of a spoon.
  9. Toss the 2 cups of spinach and the cooked rigatoni into the pan, adding splashes of the reserved pasta water until the sauce is glossy and loose.
  10. Combine the chicken back into the skillet and stir until the spinach wilts and the meat is warmed through.