• Make a seasoning mix: add the 1 teaspoon of salt, dried oregano, dried thyme, dried rosemary and ¼ teaspoon of black pepper to a small bowl. Stir to combine.
• Sprinkle the chicken with the seasoning mix on both sides.

Start the pasta water

• Start a large pot of water over medium to medium-high heat. Cover the pot and let the water heat up and come to a boil while you cook the chicken and start the sauce.

Cook the chicken

• Heat the olive oil in a large, deep, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook the chicken for 4-5 minutes. Turn and cook another 3-5 minutes or until it’s cooked through. The chicken should be at least 165°F on an instant read thermometer at its thickest piece.
• Remove the skillet from the heat. Remove the cutlets from the skillet and place them on a pan or plate and keep warm. Do not wash the skillet.

Make the sauce

• Place the same skillet back over medium heat and add the butter. When the butter is melted add the garlic, a pinch of salt and a pinch of black pepper. Cook the garlic for 30 seconds while stirring.
• Add the flour and cook for 1 minute while stirring constantly.
• Slowly add the milk to the flour mixture while stirring. When the milk is incorporated, add the parmesan cheese and stir until the sauce is smooth.
• Add the tomatoes and the greens to the sauce and stir until the greens start to wilt and fit comfortably in the skillet.
• When the sauce comes to a simmer, lower the heat to medium-low and cover.
• Cook the sauce for 12-15 minutes, stirring occasionally. Keep it at a gentle simmer. If it’s boiling too vigorously, lower the heat a bit.

Cook the pasta

• Once the sauce is covered and cooking, make the pasta.
• Raise the heat on the pasta water. Make sure it’s boiling, then add the pasta. Cook the pasta to package directions for al dente. Remember to salt the water.
• Before draining the pasta, use a ladle to scoop out 1-2 cups of the cooking water. Reserve it just in case we need it to loosen the sauce.
• Drain well and immediately add the pasta to the sauce, lower the heat to low and cover the skillet.
• Heat for just a few minutes to let the pasta soak up some of the sauce. Stir occasionally. If the sauce is too thick, add some of the reserved pasta water to loosen it. Start with 1-2 tablespoons at a time, stirring in between, until the sauce reaches the desired consistency.
• Taste the sauce and a couple of pieces of pasta and add salt, if needed. As a reference we added 1 teaspoon to ours.
• Finally, slice chicken and add it to the skillet or serve it on top of each individual serving.