Ingredients
Scale
- 2 tablespoons oil
- 4 chicken breasts
- 1 teaspoon italian seasoning
- 1 teaspoon minced garlic
- ¼ teaspoon salt, to taste
- ¼ teaspoon pepper, to taste
- 1 cup chicken broth
- 1 cup heavy whipping cream, 35%
- 1 cup spinach
- ½ cup sundried tomatoes, oil drained
- Parmesan cheese, to taste
- 2 tablespoon lemon juice
- 10 ounces pasta, cooked
Instructions
- Cook the pasta according to package directions and set aside.
- Heat oil in a skillet over medium heat.
- Season the chicken breasts with Italian seasoning, salt, and pepper. Place them in the hot skillet.
- Sear the chicken for 4-5 minutes on one side, then flip and cook for another 4-5 minutes. Add minced garlic and cook for about 30 seconds.
- Pour chicken broth into the skillet and increase heat to medium-high.
- Once the broth starts to simmer, add heavy whipping cream and reduce heat to medium.
- Let the mixture simmer until reduced by half, approximately 8 minutes.
- Add cooked pasta, spinach, and sundried tomatoes to the skillet, stirring until the spinach wilts completely.
- Finish by adding Parmesan cheese to taste and a splash of lemon juice.
Notes
For extra flavor, consider marinating the chicken in Italian seasoning beforehand.
Feel free to substitute the spinach with kale or any leafy greens you have on hand.
This dish is great for meal prep; just store the leftovers in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.