Ingredients
Scale
- 3 boneless, skinless chicken breasts (1.5 lbs)
- 8 oz fettuccine (or pasta of choice)
- 1 cup sun-dried tomatoes packed in oil
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach or kale
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Prepare your ingredients: Chop garlic and slice chicken into bite-sized pieces.
- 2. Cook the pasta: Boil salted water in a large pot and cook fettuccine according to package instructions until al dente. Drain and set aside.
- 3. Sauté the chicken: In a large skillet over medium heat, heat olive oil and sauté chicken until golden brown and cooked through (about 6-8 minutes).
- 4. Add garlic and spinach: Stir in minced garlic and spinach; cook until fragrant and spinach wilts.
- 5. Create the sauce: Pour in heavy cream while stirring; let it simmer before adding grated Parmesan cheese until melted.
- 6. Combine: Toss cooked pasta and sun-dried tomatoes into the sauce; mix well and season with salt and pepper.
Notes
- For added nutrition, consider swapping sun-dried tomatoes for fresh cherry tomatoes.
- Reserve some pasta water to adjust the sauce’s consistency as needed.
- This dish can easily be made dairy-free by substituting coconut cream and a dairy-free cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 600
- Sugar: 5g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg