Ingredients
1 pound boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach leaves
1 teaspoon Italian seasoning
12 ounces cooked pasta (such as fettuccine or penne)
Directions
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Cook chicken breasts for 6-7 minutes per side until cooked through and golden brown. Remove and set aside.
In the same skillet, sauté minced garlic for about 1 minute. Be careful not to burn it.
Pour in chicken broth, bring to a simmer, and scrape the bottom of the skillet.
Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, spinach, and Italian seasoning. Simmer for 2-3 minutes to thicken slightly.
Add cooked pasta to the skillet and coat evenly with the sauce.
Slice cooked chicken breasts and arrange on top of the pasta. Heat through for another minute or two.
Serve hot, garnished with additional Parmesan cheese and fresh herbs.
Nutrition Facts
Calories:
640
Fat:
34
Carbohydrates:
45
Protein:
38
Sodium:
780
Fiber:
4
Sugar:
4
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