Ingredients:

  • 500g chicken breast, cut into 1-inch cubes
  • 15ml olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2g garlic powder
  • 400g penne or fusilli pasta
  • 3 cloves fresh garlic, thinly sliced
  • 120ml chicken broth
  • 180g basil pesto
  • 120ml heavy cream
  • 50g parmesan cheese, freshly grated
  • 60g sun-dried tomatoes, julienned
  • 60g fresh baby spinach

Instructions:

  1. Season the chicken cubes. Toss the 500g of chicken with salt, pepper, and 2g of garlic powder. Note: Seasoning before hitting the pan ensures the flavor is locked into the crust.
  2. Sear the protein. Heat 15ml olive oil in the skillet over medium high heat. Add chicken and sear for 3 minutes per side until a golden crust forms and internal temperature reaches 165°F. Remove and set aside.
  3. Sauté the aromatics. In the same skillet, toss in the 3 sliced garlic cloves. Sauté for 1 minute until fragrant and pale gold.
  4. Deglaze the skillet. Pour in the 120ml of chicken broth. Use a spatula to scrape the bottom until all the brown bits are dissolved into the liquid.
  5. Boil the pasta. Cook the 400g of penne in salted water. Until al dente (usually 1-2 minutes less than the package says). Reserve 120ml of the starchy water before draining.
  6. Simmer the base. Lower skillet heat to medium. Stir in the 120ml heavy cream and julienned sun dried tomatoes. Simmer for 2 minutes until the sauce thickens enough to coat a spoon.
  7. Emulsify the sauce. Add the cooked pasta, seared chicken, and 60g spinach to the skillet. Toss continuously with tongs, adding the reserved pasta water until the spinach wilts and the sauce looks glossy.
  8. The final finish. Remove the skillet from the heat entirely. Fold in the 180g basil pesto and 50g parmesan cheese until the sauce turns a vibrant emerald green.