Spicy Tuscan chicken Chicken: 2 chicken breasts (pounded even to about 1” thick) Salt and pepper 1 tsp smoked paprika 1 tsp Italian seasoning Sauce: 2 tbsp butter 2 garlic cloves, minced 1 small yellow onion, finely chopped 1 tbsp harissa paste (more or less depending how spicy you like) 2 tbsp tomato paste 1 cup heavy cream 1/2 cup chicken bone broth 1/2 cup sun-dried tomatoes, chopped 1/2 cup grated Parmesan cheese 2 cups fresh spinach *optional: add any kind of pasta to serve with this dish (cook pasta according to package) Season the chicken breasts with salt, pepper, Italian herbs and paprika. Heat olive oil in a large skillet over medium/low heat. When the pan is hot, sear the chicken, undisturbed, for 4-5 minutes per side until golden brown. Remove and set aside. In the same skillet, melt butter and add the garlic and onion, cook for about 2-3 minutes then add in the harissa and tomato paste, cook for another minute or so. Pour in the chicken broth and heavy cream. Let it simmer for 2-3 minutes. Stir in the sun-dried tomatoes and Parmesan cheese, the sauce will thicken slightly. Add in the spinach until wilted. Add the chicken back in and cover in the sauce, simmer on low heat for 5-7 minutes until the chicken is fully cooked (internal temp of 165) add in the cooked pasta, coat in sauce, plate and top with more grated Parmesan. Enjoy!