Blistered Chicken with Rosemary White Wine

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the olive oil in a wide skillet over medium-high and crisp the chicken until deeply colored.
3. Add the aromatics with the arugula and baby spinach; cook until fragrant and just tender.
4. Build the rosemary white wine sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over al dente pasta.