Ingredients
3 chicken breasts
³⁄₁₆ tsp garlic powder
½ tsp cayenne
1 tsp Montreal chicken
1 tsp dried parsley
Salt and pepper
1 tbsp avocado oil
2 tbsp butter
1 small yellow onion
2 cloves garlic
1 sun dried tomatoes
½ tsp oregano
½ tsp cayenne
Salt and pepper
2 tsp flour
1 ½ cup half and half
1 box of spinach
1 ladle pasta water
3 tbsp pecorino cheese
½ Juice lemon
fresh basil
Tools
rolling pin
Directions
Step 1
Flatten out chicken breast using a pan or rolling pin so thickness is consistent throughout.
3 chicken breasts
rolling pin
Step 2
Season with the spices listed and sear in a high heat pan on each side for 2-3 minutes.
1 tsp garlic powder
½ tsp cayenne
1 tsp Montreal chicken
½ tsp dried parsley
Salt and pepper
1 tbsp avocado oil
Step 3
Remove from the pan once the outside has a golden brown colour (the chicken should not be fully cooked (around 120 degrees) as it will continue to cook in the sauce.
Step 4
In the same pan, add some butter and cook down onions, garlic and sun dried tomato for 2-3 mins.
2 tbsp butter
1 small yellow onion
2 cloves garlic
1 sun dried tomatoes
Step 5
Add spices and flour and cook down for 1-2 mins.
½ tsp garlic powder
½ tsp oregano
½ tsp dried parsley
½ tsp cayenne
Salt and pepper
2 tsp flour
Step 6
Add half n half cream, and spinach.
1 ½ cup half and half
1 box of spinach
Step 7
Bring to a boil and reduce to a medium simmer for 5-6 minutes or until sauce thickens.
Step 8
Add in pasta water, pecorino cheese and lemon juice to taste.
1 ladle pasta water
3 tbsp pecorino cheese
½ Juice lemon
Step 9
Bring the sauce up to a boil, add the chicken back to the sauce, reduce to a simmer on medium heat for 5 minutes and serve over pasta.
Step 10
Garnish with basil or fresh parsley 🌿
fresh basil
