Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup sun-dried tomatoes (packed in oil)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 8 oz fettuccine or penne pasta
- 2 tbsp olive oil
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for about 6 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.
- In the same skillet, sauté minced garlic and sun-dried tomatoes for about one minute until fragrant.
- Lower the heat, add heavy cream, and scrape up the flavorful bits from the pan. Stir in Italian seasoning and bring to a simmer. Gradually add Parmesan cheese until melted.
- Add fresh spinach to the sauce and stir until wilted.
- Cook pasta according to package instructions; drain and add to the skillet along with sliced chicken. Toss gently until well coated.
- Serve with additional sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 670
- Sugar: 4g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 145mg