Seared Chicken with Creamy Tomato Spinach Pasta

Instructions

1. 1

   Bring the large pot of water to a rolling boil and add 0.5 tsp salt. Add 100 g pasta and cook until al dente, about 9 minutes, then drain, reserving 60 ml of the cooking water.

   ~9 min
2. 2

   While step 1 cooks

   While the pasta boils, pat 180 g chicken breast dry, then season both sides with 0.25 tsp salt, 0.25 tsp black pepper, and 0.5 tsp paprika. Slice the chicken horizontally into two thin cutlets so it cooks fast and evenly.

   ~4 min
3. 3

   Heat 1 tbsp olive oil in the large skillet over medium-high heat. Sear the chicken cutlets until golden and cooked through to 74°C/165°F, 3 to 4 minutes per side. Transfer to a plate and rest.

   ~8 min
4. 4

   Lower the heat to medium. Add 0.5 piece diced onion and 2 cloves minced garlic to the same skillet and cook in the chicken fond until soft and fragrant, about 2 minutes.

   ~2 min
5. 5

   Add 120 g halved cherry tomatoes, 0.5 tsp dried oregano, and 0.25 tsp salt. Cook until the tomatoes soften and release their juices, about 4 minutes, scraping up the browned bits.

   ~4 min
6. 6

   Pour in 60 ml heavy cream and the reserved 60 ml pasta water. Simmer until the sauce thickens enough to coat a spoon, about 3 minutes. Stir in 60 g spinach until wilted, then return the chicken and any juices and warm through for 1 minute.

   ~4 min
7. 7

   Toss the drained pasta into the skillet until coated, then plate and finish with 25 g grated parmesan.

   ~2 min