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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Creamy Chicken Pasta
1 16 oz
Package of dry fettuccine noodles
2
2 cups
Spinach, fresh
1/2 cup
Sun-dried tomatoes packed in olive oil, julienned
1 1/2 teaspoons
Garlic, minced
2 cups
Heavy cream
1 1/2 cups
Chicken Stock
1/2 cup
Parmesan, grated
1 teaspoon
Italian seasoning
Salt/pepper
- Bring a large pot of water to boil, season heavily with salt.
- Cook fettuccine per manufacturer’s instructions for al dente.
- Season raw chicken breasts with salt and pepper on both sides.
- Heat a large skillet on medium-high heat, add olive oil, then cook chicken for 3-5 minutes per side (cook chicken all the way through and reach an internal temperature of 165F+) Remove chicken breasts, rest the chicken on a cutting board.
- Saute garlic until slightly browned and then add sun-dried tomatoes to saute for a few more minutes. Do not burn garlic, adjust heat if necessary.
- Add chicken stock to pan, scraping the bottom of the pan to remove the fond, and reduce by half.
- Add heavy cream and Italian seasoning seasoning. Stir until evenly combined and bring to a simmer. Simmer for 5 minutes, slowly add cheese and stir to combine.
- Slice cooked chicken breast into ¼ inch thick pieces. Add pasta to the cream sauce, toss to combine.
- Finally add the spinach, season with salt, and toss to combine again. Finish with cracked pepper if you so desire, and who says no to more cheese?!
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Prep
Cook
00:00 Total Time
Ingredients
Directions
Creamy Chicken Pasta
1 16 oz
Package of dry fettuccine noodles
2
2 cups
Spinach, fresh
1/2 cup
Sun-dried tomatoes packed in olive oil, julienned
1 1/2 teaspoons
Garlic, minced
2 cups
Heavy cream
1 1/2 cups
Chicken Stock
1/2 cup
Parmesan, grated
1 teaspoon
Italian seasoning
Salt/pepper
- Bring a large pot of water to boil, season heavily with salt.
- Cook fettuccine per manufacturer’s instructions for al dente.
- Season raw chicken breasts with salt and pepper on both sides.
- Heat a large skillet on medium-high heat, add olive oil, then cook chicken for 3-5 minutes per side (cook chicken all the way through and reach an internal temperature of 165F+) Remove chicken breasts, rest the chicken on a cutting board.
- Saute garlic until slightly browned and then add sun-dried tomatoes to saute for a few more minutes. Do not burn garlic, adjust heat if necessary.
- Add chicken stock to pan, scraping the bottom of the pan to remove the fond, and reduce by half.
- Add heavy cream and Italian seasoning seasoning. Stir until evenly combined and bring to a simmer. Simmer for 5 minutes, slowly add cheese and stir to combine.
- Slice cooked chicken breast into ¼ inch thick pieces. Add pasta to the cream sauce, toss to combine.
- Finally add the spinach, season with salt, and toss to combine again. Finish with cracked pepper if you so desire, and who says no to more cheese?!
