Description
A delicious creamy chicken fettuccine dish with artichokes and spinach.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the pasta: Boil salted water in a large pot, add fettuccine, and cook until al dente (8-10 minutes).
- Sauté the chicken: In a skillet over medium heat, heat olive oil. Season chicken with salt and pepper; cook until golden brown and no longer pink (6-7 minutes per side). Remove from skillet.
- Create the sauce: Pour in heavy cream while stirring. Add grated Parmesan cheese; stir until melted (2-3 minutes).
- Combine: Slice the rested chicken and return it to the skillet along with drained pasta. Gently mix to coat with sauce.
- Serve hot: Plate individual servings and sprinkle extra Parmesan on top.
Notes
- This recipe can be customized with additional vegetables or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg