Chile-Rubbed Chicken Ragu with Basil-Pesto and rosemary

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 brown the chicken until deeply colored.
3. Add the aromatics with the cherry tomatoes and cremini mushrooms; cook until fragrant and just tender.
4. Build the brown butter sage 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.