Ingredients
Scale
- 1¼ pounds boneless skinless chicken breast, in bite-sized pieces
- 12 ounces uncooked fettuccine
- 3 tablespoons olive oil
- 2 minced garlic cloves
- ¼ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried parsley
- ¼ teaspoon dried marjoram
- 1½ cups heavy cream
- ⅔ cup low-sodium chicken broth
- ¾ cup grated parmesan cheese
- ⅔ cup sun-dried tomatoes, drained and chopped
- 4 cups baby spinach
- Salt and black pepper, to taste
Instructions
- Heat 2 tablespoons of oil in a skillet and brown the chicken in there for 6 minutes or until golden brown all over.
- Transfer the chicken into a bowl.
- Bring a pot of water to a boil and cook the pasta following the directions on the package. It’s best cooked to al dente rather than completely soft. Drain well, reserving some of the pasta water.
- Now add the rest of the oil to the same skillet and add the garlic, red pepper flakes and dried herbs.
- Cook for a minute, stirring all the time.
- Turn the heat down and stir in the cream and broth, then simmer for 8 minutes or until reduced, stirring often.
- Turn the heat right now and stir in the parmesan cheese, then add the spinach and cook until wilted.
- Add the sun-dried tomatoes, chicken and fettuccine and cook, stirring, until everything is warmed through.
- Serve right away.
- If you have no leftovers, you don’t have to keep the pasta cooking water (because it’s just for thinning the sauce if you have leftovers).
- Cook Time: 30 minutes