Description
A delightful dish featuring juicy chicken in a creamy sauce with sun-dried tomatoes and spinach, served over pasta.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 4 oz cream cheese
- 1/2 cup sun-dried tomatoes
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 cup chicken broth
- 8 oz fettuccine pasta
- 1/4 cup Parmesan cheese, grated
- 2 tbsp olive oil
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat, add chicken, season with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant, then stir in cream cheese until melted. Add chicken broth and sun-dried tomatoes, and bring to a simmer.
- Add spinach and chicken back into the skillet, mixing well.
- Toss in the drained pasta, ensuring it’s coated with the sauce.
- Sprinkle with freshly grated Parmesan cheese and mix gently. Serve and enjoy!
Notes
Best enjoyed fresh, but leftovers are great for lunch. Pair with arugula salad and a glass of white wine for a perfect meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg