Serves 1
Directions
- 1Butterfly the chicken breasts in half and then pound it out on the thicker side so it’s even all the way across.
- 2Season breadcrumbs with dried parsley, paprika, garlic powder, and black pepper.
- 3Dredge the chicken, starting with flour, then the egg wash, and then the seasoned breadcrumbs.
- 4Shake off any excess, and then fry the chicken in some hot oil and salt generously once it's done frying.
- 5Cook down some onions, garlic, red pepper flakes, passata, a little bit of water, salt, and sugar.
- 6Cover and let this simmer for about 6 to 8 minutes.
- 7Pour in some heavy cream, lots of spinach, and let this wilt.
- 8Finish it off with some pecorino romano, pasta water, and the cooked pasta.
- 9Toss everything together until it's well combined, and adjust salt and pepper to taste.
- 10Garnish with more cheese and basil, and enjoy.
Ingredients
- chicken breasts
- bread crumbs
- dried parsley
- paprika
- garlic powder
- black pepper
- flour
- egg
- onion
- garlic
- red pepper flakes
- passata
- water
- salt
- sugar
- heavy cream
- spinach
- pecorino romano
- pasta water
- pasta
- cheese
- basil
- oil
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