Description
Indulge in this comforting Tuscan Chicken and Pasta dish, featuring a luscious cream sauce, sun-dried tomatoes, and fresh spinach, perfect for any dinner occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz pasta (penne or fusilli)
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta and cook until just al dente, about 8-10 minutes. Drain, but reserve about a cup of starchy pasta water!
- Cook the Chicken: In a large skillet over medium heat, warm the olive oil. Season both sides of the chicken breasts with salt and pepper before placing them in the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken and let it rest.
- Sauté Flavors: In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for about 1-2 minutes.
- Create the Sauce: Pour in the heavy cream and let it simmer for a couple of minutes.
- Add Cheese and Spinach: Gradually whisk in the grated Parmesan until it melts. Toss in the fresh spinach until it wilts.
- Combine Everything: Slice the cooked chicken and return it to the skillet with the cooked pasta. Toss together, adding reserved pasta water to achieve desired consistency.
- Serve: Dish out the creation on plates, garnishing with extra Parmesan and a drizzle of olive oil.
Notes
For a make-ahead option, marinate the chicken beforehand for more flavor. This dish keeps well for up to three days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 135mg