Ingredients
Scale
- 12 oz Penne or Fettuccine pasta
- 1.5 lbs Boneless skinless chicken breasts, sliced into strips
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 3 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes, drained and chopped
- 2 cups Fresh baby spinach
- 1.5 cups Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1/2 teaspoon Red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about half a cup of the pasta water, and set it aside.
- While the pasta is cooking, season the chicken strips with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same skillet, reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
- Pour the heavy cream into the skillet. Bring it to a gentle simmer. Stir in the Parmesan cheese and red pepper flakes if you like a little heat. Let the sauce simmer for 3-5 minutes until it begins to thicken slightly.
- Add the fresh baby spinach to the sauce. Stir constantly for about 1 minute until the spinach has wilted into the cream. The heat from the sauce will cook the spinach perfectly without making it mushy.
- Add the cooked chicken and the drained pasta back into the skillet. Toss everything together until the pasta is thoroughly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Garnish with fresh parsley and serve immediately.
- Cook Time: 35 minutes
- Diet: Standard