Possibly the most underrated pasta sauce is rose

Ingredients

• 4 pieces Chicken Breast Cutlets (pounded to 1/2‑inch thickness)
• 1 cup All-Purpose Flour (for dredging)
• 2 large Eggs (beaten)
• 1 cup Panko Breadcrumbs (for extra crunch)
• 2 tablespoons Olive Oil (for sautéing onions)
• 1 medium Onion (finely diced)
• 3 cloves Garlic (minced)
• 1/4 teaspoon Red Pepper Flakes (adjust to heat preference)
• 1 teaspoon Paprika (smoked preferred)
• 1/4 cup Water (helps deglaze the pan)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Sugar (balances acidity)
• 1 cup Heavy Cream (full‑fat for richness)
• 2 cups Fresh Spinach (packed, baby spinach)
• 12 ounces Pasta (Penna or Fusilli) (dry, cooked al‑dente)
• 1/2 cup Pecorino Romano Cheese (freshly grated)
• 1/4 cup Fresh Basil (torn, for garnish)

Instructions

1. Prepare the Chicken

   Season the chicken cutlets with salt and pepper, then set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each cutlet first in flour, shake off excess, dip in egg, then coat evenly with panko.

   Time: PT5M

2. Fry the Chicken Cutlets

   Heat 2‑3 tablespoons of olive oil in a large skillet over medium‑high heat until shimmering. Add the breaded cutlets and fry 4‑5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: Medium‑high

3. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al‑dente, about 9‑11 minutes. Reserve 1 cup of pasta water, then drain the pasta.

   Time: PT10M

   Temperature: Boiling

4. Sauté Onions

   In the same skillet (wipe excess oil, leave ~1 Tbsp), add 2 Tbsp olive oil and the diced onion. Cook over medium heat, stirring occasionally, until the onion turns lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Build the Rosé Base

   Add minced garlic, red pepper flakes, and smoked paprika to the onions. Stir for 30 seconds, then pour in 1/4 cup water, salt, pepper, and sugar. Reduce heat to low and let the mixture simmer gently for 15 minutes, allowing flavors to meld and the liquid to reduce slightly.

   Time: PT15M

   Temperature: Low

6. Finish the Sauce

   Stir in the heavy cream, then add the fresh spinach and 1/2 cup reserved pasta water. Cook, stirring, until the spinach wilts and the sauce thickens, about 4 minutes.

   Time: PT4M

   Temperature: Medium

7. Combine Pasta and Sauce

   Add the drained pasta to the skillet, tossing to coat evenly. Sprinkle the grated Pecorino Romano and toss again until the cheese melts into the sauce.

   Time: PT2M

8. Plate and Garnish

   Divide the creamy rosé pasta among four plates. Top each serving with a crispy chicken cutlet, a generous sprinkle of extra Pecorino, and torn fresh basil leaves. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

4 g