Devil's Penne

Method

1. Pound the chicken breasts flat, dredge in the seasoned flour, and fry in the butter and avocado oil. Set aside to rest.

2. Start the penne while the chicken is cooking. Cook it al dente — it will finish in the sauce.

3. Halve the olives. Cut the artichoke hearts into 1/2-inch pieces and remove any tough outer leaves. Drain the sun-dried tomatoes if they are in a jar, and cut them into strips if they aren't already cut.

4. After the chicken has finished cooking, add the onion and garlic to the pan and cook for 3–5 minutes, until the onion is translucent and the garlic is fragrant.

   5 min

5. Deglaze with the white wine and simmer for 5 minutes.

   5 min

6. Add the chicken broth, heavy whipping cream, and sun-dried tomatoes. Bring to a boil.

7. Slowly add the Parmesan so that it melts evenly throughout the sauce. Add crushed red pepper to taste.

8. Add the spinach and allow it to wilt. Add the penne.

9. Cut the cooked chicken into bite-sized pieces.

10. In a large serving bowl, combine the olives, artichoke hearts, and chicken. Pour the sauce and penne on top, stir to combine, and finish with fresh basil to taste before serving.