Creamy Garlic Tuscan Chicken

Name: Creamy Garlic Tuscan Chicken
Cook time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3000 ml water for boiling pasta; 4 g fine salt divided; 280 g dried pasta such as fettuccine or linguine uncooked; 4 g fine salt divided; 2 g black pepper divided; 680 g boneless skinless chicken breasts patted dry and sliced horizontally into 4 thin cutlets; 20 ml olive oil divided; 10 ml olive oil divided; 12 g garlic cloves minced, divided; 240 ml chicken broth; 240 ml heavy cream; 60 g sun-dried tomatoes drained if packed in oil and sliced; 6 g garlic cloves minced, divided; 1 g red pepper flakes; 120 g fresh spinach; 50 g finely grated Parmesan cheese; 8 g fresh basil torn, for garnish

Chicken breast is seared in one skillet, then finished in a garlic cream sauce with sun-dried tomatoes and spinach. Pasta is tossed through the sauce so the dish eats as a complete main course.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

3000 ml water for boiling pasta
4 g fine salt divided
280 g dried pasta such as fettuccine or linguine uncooked
4 g fine salt divided
2 g black pepper divided
680 g boneless skinless chicken breasts patted dry and sliced horizontally into 4 thin cutlets
20 ml olive oil divided
10 ml olive oil divided
12 g garlic cloves minced, divided
240 ml chicken broth
240 ml heavy cream
60 g sun-dried tomatoes drained if packed in oil and sliced
6 g garlic cloves minced, divided
1 g red pepper flakes
120 g fresh spinach
50 g finely grated Parmesan cheese
8 g fresh basil torn, for garnish

Instructions

Bring a large pot of water to a boil. Add the pasta and 4 g of the salt, then cook until just al dente. Reserve 120 ml of the pasta water, then drain the pasta. Pasta is tender but still has a firm center.
While the pasta cooks, season the chicken cutlets with the remaining 4 g salt and 2 g black pepper. Chicken is lightly and evenly seasoned.
Heat 20 ml olive oil in the skillet over medium-high heat. Sear the chicken in a single layer until browned and cooked through, about 3 to 4 minutes per side. Transfer to a plate. Chicken reaches 74°C and the exterior is browned.
Reduce the heat to medium. Add the remaining 10 ml olive oil and 12 g of the garlic to the skillet. Stir for 20 to 30 seconds until fragrant but not browned. Garlic smells fragrant and stays pale.
Add the chicken broth, heavy cream, sun-dried tomatoes, remaining garlic, red pepper flakes if using, and bring to a gentle simmer for 2 to 3 minutes until the sauce begins to thicken. Sauce lightly coats the spoon.
Stir in the spinach in handfuls and cook just until wilted, then add the Parmesan. Toss in the drained pasta and enough reserved pasta water, a little at a time, to loosen the sauce if needed. Spinach is wilted, Parmesan is melted, and the pasta is evenly coated.
Return the chicken and any juices to the skillet, spoon sauce over the top, and warm for 1 minute. Finish with basil if using and serve immediately. Chicken is hot and the sauce clings to the pasta and chicken.