Chicken breasts (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Smoked paprika (2 tsp)
Dried oregano (2 tsp)
Shallot (100g – finely diced)
Garlic (4 cloves – minced)
Rigatoni pasta (275g)
Spinach (125g – raw)
Sun-dried tomatoes (75g)
Whipped Greek cream cheese (100g)
Parmesan cheese (70g – grated)
White wine (20g)
Chili oil (10g)
Basil (optional – garnish)
For the pasta, place into a pot of boiling water with a pinch of salt, and let boil until al dente.
For the chicken, first dice the breasts into bite sized pieces before cooking. Once cut, toss in an an oiled skillet set on high heat – season with the listed seasonings and cook until done. Remove once done, and place to the side.
In the same pan, turn the heat to medium, spray with oil, then toss in the shallot and garlic. Hit with a pinch of salt, then let caramelize for ~2 minutes.
Turn the heat *off*, then pour in the white wine. Turn the heat back on to medium, and let the alcohol burn off for ~1 minute. Pour in 50g of pasta water – or chicken stock – and add in the grated parmesan cheese. Stir until the cheese is melted.
Add in the whipped Greek cream cheese, spinach, and sun-dried tomatoes. Continuing stirring until the spinach is reduced by half, then toss in the cooked pasta and chicken. Top with another 5g of grated parmesan cheese, then broil the dish for ~30 seconds to 1 minute. Remove once nicely caramelized.
To prep, simply scoop out each portion from the skillet and add to your meal prep containers or plate. Top with chili oil and chopped basil, and enjoy! 🙂
