Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream (substitute with coconut cream for a dairy-free option)
- 1 cup chicken broth (low-sodium for a healthier choice)
- 1 cup grated Parmesan cheese (use nutritional yeast for a vegan alternative)
- 12 ounces pasta of choice (whole wheat or gluten-free pasta for a healthier option)
Instructions
- Prepare the Chicken: Season the chicken slices with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside
- Sauté the Aromatics: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another minute, allowing their flavors to infuse the oil
- Create the Sauce: Pour in the chicken broth and bring to a simmer. Add the heavy cream, stirring continuously to create a smooth sauce. Let it simmer for 2-3 minutes until slightly thickened
- Incorporate the Spinach: Add the fresh spinach to the sauce, stirring until wilted. This should take about 1-2 minutes
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, ensuring it's well-coated with the sauce. Let it simmer for another 2 minutes to meld the flavors
- Cook the Pasta: Meanwhile, cook the pasta according to package instructions until al dente. Drain and reserve some pasta water
- Assemble the Dish: Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency. Stir in the Parmesan cheese until melted and creamy