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PAN SEARED CHICKEN with CREAMY TOMATO BASIL SPINACH CREAM SAUCE

Boneless skinless chicken thighs smothered in an easy-to-make creamy tomato basil and spinach sauce.

1 tablespoon avocado oil
4-6 LARGE boneless, skinless chicken thin breasts
FRESH ground sea salt and black pepper
2 tablespoons butter
1/4 cup + 2 tablespoons WONDRA flour
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons tomato pesto (Barilla or Classico)
1 cup tomato sauce
2-3 garlic cloves, minced
1/2 cup heavy cream
1 1/2 cups fresh spinach leaves
4-6 leaves fresh basil, chiffonaded
2 tablespoons chopped flat leaf parsely
1/4 cup grated Parmesan cheese

• In a large skillet heat avocado oil over medium heat.
• Generously season chicken thighs with FRESH ground salt and pepper.
• Dredge in 1/4 cup WONDRA flour.
• Add to hot oil and cook for 2 minutes until the top side is nicely seared.
• Flip over to the other side and sear for 2 more minutes on medium heat.
• Remove the chicken from the skillet to a plate and keep warm.
• Add garlic to pan and cook 30 seconds or so until fragrant.
• Add chicken broth, tomato pesto, tomato paste and heavy cream to skillet.
• Bring to a SLOW boil, stirring regularly.
• Reduce heat to low simmer.
• Taste the sauce and add more salt and adjust seasoning as needed.
• Melt 2 tablespoons of butter and whisk together with 2 tablespoons of reserved flour dredge until smooth.
• Whisk into sauce until smooth.
• Add fresh spinach, parsley and fresh basil, stirring until spinach wilts and reduces in volume.
• Add chicken to sauce, turning to coat, increasing heat to medium for a minute or 2 to reheat chicken.
• Serve over pasta and spoon the sauce over the pasta and chicken.
• Top with grated Parmesan cheese.