Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 1/2 cup fresh basil leaves, chopped
- 8 oz fettuccine or penne pasta
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, cooking for 6-7 minutes on each side until golden and cooked through. Remove from skillet and slice.
- Add minced garlic and chopped sun-dried tomatoes to the skillet; sauté for 1-2 minutes until fragrant.
- Pour in heavy cream; stir well and simmer for 3-4 minutes until slightly thickened.
- Add spinach and Parmesan cheese, stirring until spinach wilts and cheese melts.
- Toss in the cooked pasta and sliced chicken, mixing gently to coat everything in the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 640
- Sugar: 5g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg