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About the Dish

4 ounces Spaghetti
8 ounces Chicken Breast
1/2 teaspoon Beautiful Briny Sea Aegean Salt
1 tablespoon Italian-Seasoned Flour
1 pat Butter
3 cloves Garlic
1/2 teaspoon Red Pepper Flakes
3 ounces Greens
Per Serving
Calories 490
Total Fat 17 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 600 mg
Total Carbohydrates 49 g
Dietary Fiber 3 g
Sugar 2 g
Protein 35 g
Sheri Castle

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

METHOD

1
Fill a saucepan half full with about 6 cups water. Add 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Peel and finely chop garlic. • Discard any tough greens stems. Chop leaves.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-9 minutes. • Reserve 1/4 cup pasta cooking liquid.
4
While pasta cooks: • Season chicken on all sides with a total 1/4 teaspoon Aegean salt. • Coat chicken lightly with flour.
5
• Place a sauté pan over medium-high heat. Add butter and 2 teaspoons olive oil. When oil is hot, add chicken. Cook without disturbing until bottom is deep golden, 3-4 minutes. • Flip, and cook until bottom is browned and chicken is opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
6
• Return skillet to medium heat. Add 2 teaspoons olive oil. When oil is warm, add garlic, half of red pepper and 1/4 teaspoon Aegean salt. Cook, stirring, until garlic is fragrant, about 45 seconds. • Remove pan from heat.
7
• Drain pasta, and add to the pan. • Add greens. Toss with tongs to mix and wilt the greens, about 30 seconds. • Adjust consistency as desired with reserved cooking liquid.
8
• Divide pasta and greens between 2 plates. Top with chicken. • Taste and adjust seasoning as desired with Aegean salt and red pepper. Enjoy!