Description
A creamy pasta dish featuring spaghetti tossed with fresh spinach, sun-dried tomatoes, and chicken in a rich cream sauce.
Ingredients
Scale
- 8 ounces spaghetti
- 2 cups fresh spinach, washed and chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 pound chicken breast, boneless and sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce thickens, about 2 minutes.
- Add the cooked spaghetti to the skillet and toss everything together until well coated with the sauce.
- Serve hot, garnished with additional Parmesan if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk. Ensure chicken is fully cooked to avoid food safety issues.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g