making breakfast two ways | what's in my kitchen?

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast is leaner, while chicken thighs are more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is lower in fat and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Cook pasta in salted boiling water until al dente, then drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced chicken breast to the skillet and season with salt, pepper, and oregano.

Cook chicken until browned and cooked through, about 6-8 minutes.

Remove chicken from the skillet and set aside, leaving the juices in the pan.

Add chopped onion and minced garlic to the skillet, sautéing until fragrant, about 2-3 minutes.

Stir in sun-dried tomatoes and cook for another 2 minutes.

Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.

Reduce heat and stir in heavy cream, mixing until well combined.

Add spinach and cook until wilted, about 2-3 minutes.

Return the cooked chicken to the skillet and mix well.

Add the cooked pasta and toss to combine, cooking for an additional 2-3 minutes.

Stir in grated Parmesan cheese and lemon juice, adjusting seasoning as needed.

Serve hot, garnished with fresh basil and additional Parmesan if desired.

Cooking Techniques

Spice Level:

Allergens