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1. Slice each chicken breast horizontally into 2 thin cutlets, then pat dry and season both sides with salt (reserve a little for the pasta water), black pepper, smoked paprika, and dried oregano.
2 piece boneless skinless chicken breasts,
1.5 tsp salt,
0.5 tsp black pepper,
1 tsp smoked paprika,
1 tsp dried oregano
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2. Heat the olive oil in a large deep skillet over medium-high heat until shimmering. Sear the chicken 4 minutes per side until deeply golden and cooked through to 74°C (165°F). Transfer to a board, rest 5 minutes, then slice into strips.
2 tbsp extra virgin olive oil
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3. Meanwhile, bring a large pot of generously salted water to a boil.
1.5 tsp salt
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4. Reduce the skillet heat to medium. Add the sun-dried tomatoes with a spoonful of their oil, the garlic, and red pepper flakes; sauté 1–2 minutes until fragrant, without browning the garlic.
0.5 cup oil-packed sun-dried tomatoes,
4 clove garlic,
0.2 tsp red pepper flakes
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5. Pour in the white wine and scrape up the browned bits. Simmer 2 minutes until reduced by half, then add the chicken broth and simmer 4 minutes.
0.3 cup dry white wine,
1 cup low-sodium chicken broth
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6. Stir in the heavy cream and simmer gently 3 minutes until lightly thickened. Reduce heat to low and stir in the Parmesan until smooth.
0.8 cup heavy cream,
0.8 cup Parmesan cheese, finely grated
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7. Cook the chickpea pasta in the boiling water 1–2 minutes less than package directions, stirring often, until just al dente. Reserve 1 cup of pasta water, then drain without rinsing.
250 g chickpea pasta (egg-free)
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8. Add the pasta to the sauce with a splash of reserved pasta water and toss over medium heat 1–2 minutes. Fold in the spinach until wilted, adding more pasta water as needed so the sauce coats the pasta.
120 g baby spinach
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9. Return the sliced chicken and its juices to the pan. Tear in the basil, add the lemon juice, and toss gently. Taste and adjust seasoning, then serve immediately.
0.5 cup fresh basil leaves,
1 tbsp lemon juice
