Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes and Spinach

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut chicken breast into bite-sized pieces.

In a ziploc bag, combine flour, salt, and black pepper; mix well.

Add chicken to the bag and shake until coated with the flour mixture.

Heat a large skillet over medium-high heat; add avocado oil and butter until melted and shimmering.

Add the coated chicken to the skillet in batches; sear until golden brown, about 2-3 minutes per side.

Remove cooked chicken from skillet and cover with foil to keep warm.

In the same skillet, add chopped onion and garlic; sauté until fragrant.

Add sun-dried tomatoes and spinach; cook until spinach wilts.

Pour in chicken broth and bring to a simmer.

Stir in heavy cream and parmesan cheese; mix until smooth and creamy.

Add cooked fettuccine to the skillet; toss to combine with sauce.

Return sliced chicken to the skillet; heat through for 2-3 minutes.

Season with basil and red pepper flakes; adjust seasoning with salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens