Ingredients:

  • 1.5 lbs chicken breast, cubed into 1-inch pieces
  • 1 lb penne or fusilli pasta
  • 2 tbsp extra virgin olive oil
  • 28 oz crushed San Marzano tomatoes
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 cup baby spinach
  • 1/2 cup bell peppers, finely diced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chiffonade

Instructions:

  1. Pat the cubed chicken dry and season with salt and pepper. Heat olive oil in a large 12-inch skillet over high heat until shimmering.
  2. Sear the chicken until a mahogany-colored crust forms, about 3 minutes per side. Remove chicken from the pan and set aside; it should be slightly underdone in the center.
  3. In the same skillet, add the diced onions and bell peppers. Sauté for 3-4 minutes, scraping the bottom of the pan to incorporate the fond (browned bits).
  4. Add the minced garlic and cook for 60 seconds until fragrant. Pour in the crushed San Marzano tomatoes and simmer for 8-10 minutes.
  5. While sauce simmers, boil the pasta in a separate pot of salted water until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  6. Lower the skillet heat and stir in the heavy cream and grated Parmesan until a silky emulsion forms.
  7. Fold in the baby spinach, the seared chicken, and the cooked pasta. Toss to coat, adding reserved pasta water as needed to reach desired sauce consistency.
  8. Garnish with fresh basil ribbons and serve immediately.