Choice 2 Recipe

Prepare chicken

Pat the chicken breasts dry. Season both sides with 1 tsp kosher salt and 0.5 tsp black pepper. Lightly dredge each breast in the 1/2 cup all-purpose flour, shaking off excess.

Sear chicken

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 4–5 minutes per side until golden brown and an instant-read thermometer reads 155°F (will finish cooking in sauce). Transfer chicken to a plate and tent with foil.

Make pan sauce

Reduce heat to medium. Add 1 tbs olive oil and 2 tbs unsalted butter to the skillet. When butter melts, add the finely chopped shallot and cook 2–3 minutes until translucent. Add 3 cloves minced garlic and cook 30 seconds more until fragrant. Pour in 14 oz crushed tomatoes and 1/2 cup chicken stock, stir to combine, scraping any browned bits from the pan. Add 1/2 cup chopped fresh basil, 1/4 tsp red pepper flakes, remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper. Simmer gently 6–8 minutes to thicken slightly.

Finish chicken in sauce

Return chicken to the skillet, spoon sauce over each piece, reduce heat to low, cover, and simmer 4–6 minutes until chicken reaches 165°F internally. Remove from heat and stir in remaining 1 tbs unsalted butter for gloss. Taste and adjust seasoning.

Bring a large pot of water to a rolling boil. Add 1 tbs salt and the 12 oz spaghetti. Cook according to package directions until al dente (usually 8–10 minutes). Reserve 3/4 cup pasta cooking water, then drain spaghetti and set aside.

While pasta cooks, heat 1/4 cup extra-virgin olive oil in a large skillet over medium-low heat. Add 6 thinly sliced garlic cloves and cook slowly until golden and fragrant (about 2–3 minutes); do not burn. Add 1/2 tsp red pepper flakes and swirl to combine.

Add drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1 tbs lemon zest. Toss vigorously with tongs for 1–2 minutes until sauce emulsifies and coats the pasta; add more pasta water if needed to loosen. Stir in 1/4 cup chopped parsley and season to taste with salt. Serve with grated parmesan (optional).

Bring a pot of salted water to a boil. Cook 12 oz penne until al dente (about 10–11 minutes). Reserve 1/2 cup pasta water, then drain.

In the same pot or a large skillet over medium heat, melt 3 tbs unsalted butter. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Pour in 1 cup heavy cream and bring to a gentle simmer; cook 2–3 minutes to slightly reduce.

Reduce heat to low; stir in 1 cup grated parmesan until smooth. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until desired consistency. Stir in 4 cups fresh baby spinach and cook until wilted, 1–2 minutes. Season with 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp freshly grated nutmeg.

Fold the drained penne into the sauce, tossing to coat thoroughly. Keep warm until serving.

In a small bowl or jar, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or seasoning.

In a large salad bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion. Drizzle vinaigrette over the salad and toss gently just before serving.

Preheat oven to 400°F (200°C). Slice the baguette in half lengthwise.

In a small bowl, combine 1/2 cup softened unsalted butter, 4 cloves minced garlic, 2 tbs finely chopped fresh parsley, 1/4 cup grated parmesan (optional), and 1/4 tsp salt. Mix until smooth.

Spread the garlic butter evenly over the cut sides of the bread. Place on a baking sheet cut-side up and bake 8–10 minutes until butter is melted and edges are golden. For crispier top, switch oven to broil and broil 1–2 minutes watching closely to avoid burning.

Remove from oven, let rest 1–2 minutes, slice, and serve warm alongside the entrees and pastas.