Chile-Rubbed Chicken Skillet with Brown-Butter Sage 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 caramelize the chicken until deeply colored.
3. Add the aromatics with the roasted red peppers and zucchini; cook until fragrant and just tender.
4. Build the parmesan cream 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.