Description
Experience the comforting embrace of tender chicken, sun-dried tomatoes, and fresh spinach enveloped in a rich cream sauce, all perfectly paired with your favorite pasta.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 8 oz fettuccine or penne pasta
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Cook the Pasta: Boil water in a large pot with salt. Add pasta and cook according to package directions until al dente. Drain and set aside.
- 2. Sear the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Sear until golden brown on both sides (about six minutes per side). Remove from skillet and let rest.
- 3. Sauté the Garlic: In the same skillet, add more olive oil if necessary. Sauté minced garlic until fragrant (about one minute).
- 4. Create the Sauce: Pour in heavy cream and add Italian seasoning. Simmer gently until slightly thickened. Stir in sun-dried tomatoes and spinach until wilted.
- 5. Combine Everything: Slice chicken into bite-sized pieces and return to the skillet along with drained pasta. Mix gently until everything is coated in sauce.
- 6. Serve It Up: Transfer to plates or serve family-style directly from the skillet. Top each serving with freshly grated Parmesan cheese.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
Keywords: - For a vegetarian option, substitute chicken with mushrooms or shrimp. - Customize by adding artichokes or extra vegetables for added flavor. - Store leftovers in an airtight container for up to three days; reheat gently on the stovetop with a splash of milk.