New York Times Top 50 Recipes

Ingredients

• 2 pieces Chicken Breast (boneless, skinless; butterflied and seasoned)
• 0.5 cup All-Purpose Flour (for dredging the chicken)
• 2 tablespoons Olive Oil (extra virgin)
• 2 cloves Garlic (minced)
• 2 tablespoons Tomato Paste
• 1 teaspoon Dried Oregano
• 0.25 teaspoon Red Pepper Flakes
• 0.5 cup Chicken Stock (low‑sodium)
• 1 cup Light Coconut Milk (canned, light version)
• 0.25 cup Sundried Tomatoes (chopped)
• 2 cups Fresh Spinach (roughly chopped)
• 2 tablespoons Heavy Cream (for extra richness)
• 8 ounces Pasta (any short pasta such as penne or farfalle)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the chicken

   Place each chicken breast between two pieces of plastic wrap and gently pound with a meat mallet until an even thickness; season both sides with salt and pepper, then dredge in flour, shaking off excess.

   Time: PT5M

2. Sear the chicken

   Heat the large skillet over medium heat, add olive oil, and sear the chicken cutlets 3‑4 minutes per side until golden brown.

   Time: PT8M

   Temperature: medium

3. Rest the chicken

   Transfer the seared chicken to a plate and keep warm while you build the sauce.

   Time: PT1M

4. Sauté garlic

   Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, being careful not to let it burn.

   Time: PT1M

   Temperature: medium

5. Build the sauce base

   Stir in tomato paste, dried oregano, and red pepper flakes; cook, stirring, for 1 minute to develop flavor.

   Time: PT1M

   Temperature: medium

6. Deglaze and reduce

   Pour in chicken stock, deglazing the pan by scraping the fond, then simmer until the liquid reduces by about half, roughly 3 minutes.

   Time: PT4M

   Temperature: medium

7. Add coconut milk

   Stir in the light coconut milk and bring to a gentle simmer for 2 minutes; avoid a hard boil to keep the milk from curdling.

   Time: PT3M

   Temperature: medium

8. Incorporate sundried tomatoes and spinach

   Add the chopped sundried tomatoes and fresh spinach; cook, stirring, until the spinach wilts, about 2 minutes.

   Time: PT3M

   Temperature: medium

9. Finish the sauce

   Stir in heavy cream, return the chicken cutlets to the skillet, coat them with the sauce and heat through for another 2 minutes.

   Time: PT3M

   Temperature: medium

10. Cook the pasta

    While the sauce simmers, bring a large pot of salted water to a boil, add the pasta and cook according to package directions (8‑10 minutes). Drain, reserving ¼ cup of pasta water.

    Time: PT10M

    Temperature: boiling

11. Plate and serve

    Toss the cooked pasta with the sauce and chicken, plate, and garnish with extra sundried tomato strips or fresh herbs if desired.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

32g

Carbohydrates

55g

Fat

22g

Fiber

5g