Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch medallions
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 12 oz penne or rigatoni pasta
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 14 oz crushed tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/2 cup reserved starchy pasta water

Instructions:

  1. Season 1.5 lbs chicken medallions with salt and pepper. Heat 1 tbsp olive oil in your skillet over medium high heat and add the chicken in a single layer. Cook for 3–4 minutes per side until deeply browned and opaque. Note: Don't crowd the pan; work in batches if needed to maintain high heat.
  2. Remove the chicken and set it aside. In the same pan, add the 3 cloves of minced garlic, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Sauté for 1 minute until the garlic is fragrant and pale gold.
  3. Stir in 2 tbsp tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark mahogany color. Note: This caramelization step removes the raw, metallic edge from the paste.
  4. Pour in 1/2 cup dry white wine. Scrape the bottom of the pan with a wooden spoon until all the browned bits (fond) are dissolved. For a busier night, you can skip the wine and use broth as seen in this [Chicken Pasta Dinner](https://variousmeals.com/recipes/chicken-pasta-dinner/).
  5. Add 14 oz crushed tomatoes and stir to combine. Simmer for 10 minutes on low heat until the sauce thickens and the flavors meld.
  6. While the sauce simmers, cook 12 oz pasta in salted water. Boil until just shy of al dente (usually 2 minutes less than the box says). Reserved 1/2 cup of the water before draining.
  7. Lower the skillet heat and stir in 1/2 cup heavy cream and 1/2 cup Parmesan cheese. Whisk gently until the sauce is uniform and the cheese has melted.
  8. Add the cooked pasta, the seared chicken, and 2 cups baby spinach to the skillet. Toss everything together for 2 minutes, adding the reserved pasta water a tablespoon at a time until the sauce is glossy and coats every noodle.