Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh spinach
- 1 cup sun-dried tomatoes (packed in oil)
- 1 cup heavy cream
- 3 garlic cloves (minced)
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tsp dried Italian herbs (oregano and basil)
- 8 oz pasta of your choice (fettuccine or penne)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper; cook until golden brown, about 5-7 minutes per side. Remove from skillet.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add sun-dried tomatoes and stir.
- Pour in heavy cream, stirring gently to combine with garlic and tomatoes. Bring to a simmer, then mix in grated Parmesan cheese until melted.
- Stir in fresh spinach until wilted; sprinkle with dried Italian herbs. Adjust seasoning as needed.
- Add cooked pasta to the sauce; toss until well-coated and let simmer briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 640
- Sugar: 4g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 120mg