Description
A delightful Tuscan dish featuring grilled chicken, creamy sauce, fresh spinach, and roasted tomatoes over pasta.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz pasta (such as fettuccine or penne)
- 1 cup roasted cherry tomatoes
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Season the chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and grill the chicken until cooked through, about 6–7 minutes per side. Remove from the pan and let rest before slicing.
- Cook the pasta according to package instructions; drain and set aside.
- In the same skillet, add minced garlic and sauté until fragrant.
- Stir in the roasted tomatoes and spinach, cooking until the spinach wilts.
- Pour in the heavy cream and bring to a simmer. Add the cooked pasta and Parmesan cheese, stirring to combine.
- Slice the grilled chicken and place on top of the pasta before serving. Garnish with fresh basil.
Notes
Use a meat thermometer to ensure chicken is cooked to 165°F. Customize vegetables based on preference.
