Marry Me Chicken

- Kowalski's Imported Italian Organic Linguine (from the Global Foods Aisle), for serving
3-4 boneless skinless chicken breasts (about 1 ½ lbs. total)
1 tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
6 tbsp. flour
2 tbsp. Kowalski's Extra Virgin Olive Oil
2 tbsp. Kowalski's Unsalted Butter
1 small shallot, peeled and thinly sliced
3 cloves garlic, minced
½ tsp. dried thyme
¼ tsp. dried oregano
¼ tsp. crushed red pepper flakes
¾ cup chicken broth
1 cup heavy cream
2 handfuls (approx.) fresh baby spinach
½ cup freshly grated Kowalski's Signature Parmigiano-Reggiano Cheese (from the Specialty Cheese Case)
⅓ cup sun-dried tomatoes in oil (such as Alessi brand), chopped
- fresh basil leaves, torn, for garnish
  1. Prepare pasta according to pkg. directions; keep warm.
  2. Preheat oven to 375°.
  3. Meanwhile, season chicken evenly on both sides with salt and black pepper; dredge in flour, shaking off excess.
  4. In a large cast iron skillet (or another oven-safe skillet), heat oil and butter over medium-low heat; sauté chicken in oil until dark golden-brown, turning once (about 2 min. per side).
  5. Move chicken to a warm platter; keep warm.
  6. Add shallot to the skillet; cook until tender (1-2 min.), stirring constantly.
  7. Add garlic, thyme, oregano and red pepper flakes; cook and stir for 30 sec.
  8. Add chicken broth, then cream.
  9. Stir in spinach, cheese and tomatoes; cook until sauce is bubbly and starting to thicken (about 5 min.), stirring often.
  10. Return chicken to skillet; flip chicken to coat in sauce.
  11. Bake chicken in preheated oven until cooked through (15-18 min.).
  12. Serve chicken over warm pasta, garnishing with basil.

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