Ingredients

The following ingredients have 3 Servings
  • 3 boneless skinless chicken breasts (1-1/2 lbs)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 large fresh basil leaves
  • 1 dried bay leaf
  • 1/3 cup red wine
  • 2 tablespoons tomato paste
  • 1 can (15 oz) crushed tomatoes
  • 1 can (15 oz) small-diced tomatoes
  • 1/2 cup chicken broth
  • 1-1/2 cups fresh baby spinach
  • Hot pasta, shaved Parmesan, and additional fresh basil for serving

Instruction

  • Pat chicken breasts dry and season both sides with salt and pepper. In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter until shimmery. Sear chicken breasts 2-4 minutes on each side, turning once until golden-brown. Transfer to a plate and set aside.
  • In same skillet over medium-high heat, saute garlic, rosemary and thyme sprigs, basil and bay leaf 1-2 minutes or until fragrant. Reduce heat to medium and add wine and let cook 1 minute. Stir in tomato paste, crushed tomatoes, diced tomatoes, and chicken broth until smooth.
  • Bring tomato mixture to a simmer over medium-high heat then nestle chicken back into pan, making sure it's nearly submerged in the sauce. Reduce heat to medium-low, cover pan and let simmer over medium-low heat 45-60 minutes or until chicken is fall-apart tender.
  • Remove rosemary sprigs, thyme sprigs, basil leaves, and bay leaf from sauce and discard. Toss spinach into hot tomato sauce and chicken until wilted then stir in butter until melted.
  • Serve chicken and sauce hot over hot pasta and top with shaved Parmesan and additional basil if desired. Enjoy!