Adam McGurk

2-3 pounds chicken breast, sliced and pounded into cutlets

1/2 cup of cornstarch

1 tbsp of garlic powder

1 tbsp of onion powder

1 tbsp of smoked paprika

1 tbsp of sea salt

1 tbsp of black pepper

1/2 tsp of cayenne pepper

1 lb of pasta of your choice (spaghetti doesn't work great for this, we typically use Gemelli)

10 oz Cherry tomatoes (can use a little more or a little less, about the size of the medium container at the grocery store)

1 large shallot or two medium sized shallots, chopped

6-8 cloves of garlic, minced (or chopped is fine too)

1/2 tsp of red pepper flakes

1 cup of heavy cream

About 14 oz of chicken broth

1 tbsp of cornstarch

1/4 cup fresh chopped basil (1 tbsp dry)

1/4 cup fresh chopped parsley (1 tbsp dry)

1 tsp dry oregano

1 tsp dry thyme

1/3 cup fresh grated Parmesean Reggiano (regular parm is fine too)

1 1/2 cups of fresh spinach

Chicken Florentine