Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed)
- 1 cup heavy cream
- 2 cups fresh spinach
- 12 oz fettuccine pasta (or your choice)
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat a large skillet over medium heat and add olive oil. Sear the chicken breasts for 5-6 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and sun-dried tomatoes; sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and stir to combine with the garlic-tomato mixture; bring to a gentle simmer.
- Add fresh spinach and stir until wilted, about 1 minute. Mix in Parmesan cheese until melted.
- Toss cooked fettuccine into the skillet, coating it well with the sauce.
- Serve garnished with additional Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 481
- Sugar: 3g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg