Ingredients
Scale
- 4 boneless skinless chicken breasts
- 8 oz fettuccine pasta
- 4 cloves fresh garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping garlic and sun-dried tomatoes; rinse spinach.
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper; cook for 6-7 minutes per side until golden brown. Remove from skillet.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
- Add heavy cream; simmer gently while stirring continuously. Gradually mix in Parmesan cheese until the sauce is smooth.
- Stir in fresh spinach until wilted.
- Cook fettuccine according to package instructions; drain.
- Combine cooked pasta with sauce and sliced chicken; mix well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 640
- Sugar: 4g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg