Sun-Dried Tomato and Spinach Chicken Alfredo

This recipe adds a vibrant, modern twist to the classic, incorporating tangy sun-dried tomatoes and fresh spinach for color and flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Servings: 4

Ingredients

• For the Chicken:
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 tbsp oil from the sun-dried tomato jar
  • Salt and black pepper to taste
• For the Sauce and Pasta:
  • 12 oz fettuccine
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • ½ cup julienned sun-dried tomatoes (in oil, drained)
  • 2 cups fresh spinach
  • Fresh basil, chopped (for garnish)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup of pasta water before draining.
2. Cook the Chicken: Season chicken with salt and pepper. Heat sun-dried tomato oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through. Remove and set aside.
3. Build the Sauce: In the same skillet, melt butter over medium heat. Add garlic and sun-dried tomatoes, cooking for 1-2 minutes. Pour in the heavy cream and chicken broth, and bring to a simmer.
4. Finish the Sauce: Reduce heat to low and gradually whisk in the Parmesan cheese until smooth. Add the fresh spinach and stir until it wilts, about 2-3 minutes.
5. Combine: Add the drained pasta and cooked chicken to the skillet, tossing everything to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
6. Serve: Garnish with fresh basil and an extra sprinkle of Parmesan. Enjoy!