Ingredients
675 g (1 1/2 lbs) boneless, skinless chicken breasts (about 4 small breasts)
2 tbsp olive oil
3 tbsp sun-dried tomatoes in oil, julienned
2 garlic cloves, chopped
6 cups baby spinach
3/4 cup cooking cream (15% or 35% fat)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/2 lb small pasta shells (or other small pasta shapes)
Lemon wedges, for serving
Instructions
-
Cook the Chicken: Heat the olive oil in a large pan over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
-
Prepare the Sauce: In the same pan, add the sun-dried tomatoes, garlic, and baby spinach. Cook for 2-3 minutes until the spinach wilts. Add the cream, Parmesan cheese, oregano, and red pepper flakes. Stir well and let the sauce simmer for 3-4 minutes.
-
Cook the Pasta: While the sauce is simmering, cook the pasta in a large pot of boiling salted water according to the package instructions. Drain and add the cooked pasta to the pan with the sauce. Toss well to coat the pasta with the creamy sauce.
-
Finish the Dish: Slice the cooked chicken into strips and place it on top of the pasta and sauce. Serve with extra Parmesan cheese and lemon wedges on the side for added freshness.
Notes
-
Protein Alternatives: You can replace the chicken with pork, veal, or even vegetables like eggplant or mushrooms for a vegetarian version.
-
Lighter Cream: If you prefer a lighter version, you can use 15% cream or even milk thickened with a bit of flour.
-
Fresh Herbs: For extra freshness, add fresh basil or oregano right before serving.
-
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently with a splash of cream or milk to prevent the sauce from drying out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: Italian
- Diet: Gluten Free
