Creamy Chicken Florentine Fettuccine

1. 1

   Fill a large pot with lightly salted water and bring it to a rolling boil. Cook the fettuccine at a boil until slightly firm to the bite, about 8 minutes.

2. 2

   Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook the chicken breasts until golden, 3 minutes per side. Remove the chicken from the skillet, set it aside, and keep warm.

3. 3

   Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in the wine to deglaze and let it reduce by half. Stir in the Parmesan cheese and cream until the sauce begins to thicken. If the sauce seems too thick, add milk (or more cream) and stir to combine.

4. 4

   Place the spinach in the bottom of a colander. Carefully drain the pasta into the colander to wilt the spinach with the hot pasta water. Add the pasta and spinach to the sauce in the skillet and mix to combine. Add the cooked chicken back to the skillet. Cook until the flavors are well combined and the chicken is heated through, about 1 more minute.

5. 5

   To serve, place the pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

• Calories 878.19 kcal High
• Protein 76.18 g Good Source
• Carbs 85.09 g Moderate
• Total Fat 24.65 g High
• Saturated Fat 12.4 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 200.41 mg High
• Sodium 400.09 mg Moderate
• Fiber 6.88 g Good Source
• Sugar 4.59 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 282.22 mg Good Source
• Iron 5.21 mg Good Source
• Potassium 524.06 mg Moderate
• Vitamin A 597.12 mcg_rae Good Source
• Vitamin C 10.89 mg Moderate
• Vitamin D 0.21 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷