Serves 1
Directions
- 1Boil pasta.
- 2Remove pasta from boiling water.
- 3Butterfly chicken breasts.
- 4Season chicken breasts with salt and pepper.
- 5Flour the chicken breasts.
- 6Mince garlic.
- 7Add olive oil to a pan over medium heat.
- 8Sear chicken cutlets on both sides until colored.
- 9Remove chicken cutlets from the pan.
- 10Add minced garlic to the same pan and sauté.
- 11Add tomato paste and cook it off.
- 12Toss in oregano and red pepper flakes.
- 13Deglaze with chicken stock.
- 14Reduce the pan sauce.
- 15Toss in light coconut milk.
- 16Add sun-dried tomatoes.
- 17Mix until the sauce turns a sunset orange color.
- 18Add the seared chicken back into the pan.
- 19Toss in fresh chopped spinach.
- 20Add a splash more of cream (coconut milk).
- 21Serve the chicken over pasta.
Ingredients
- pasta
- chicken breasts
- garlic
- olive oil
- tomato paste
- oregano
- red pepper flakes
- chicken stock
- light coconut milk
- sun-dried tomatoes
- fresh chopped spinach
- salt
- pepper
Equipment
potcolanderknifecutting boardpantongsspatulaplate
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