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Ingredients
- 1 lb fettuccine
- 2 tbsp butter separated
- 2 chicken breasts cut in half horizontally
- 1/2 tsp each salt and pepper
- 2 garlic cloves minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 1/4 cups heavy cream
- 3/4 cup parmesan
- 1 bag baby spinach
- ΒΌ cup sun dried tomato strips
- parsley to garnish
Instructions
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cook pasta in a large pot of salted boiling water 1 1/2 minutes less than the package instructions.
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just before draining, scoop out a mugful of pasta cooking water.
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drain pasta.
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sprinkle both sides of chicken with salt and pepper.
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melt half the butter in a large skillet over medium high heat.
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add chicken and cook for 2 minutes on each side until deep golden.
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remove chicken onto plate, rest for a few minutes then shred with 2 forks.
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turn down heat to medium.
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in the same skillet, add remaining butter and garlic.
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cook garlic for 30 seconds until golden, then add wine.
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simmer rapidly, stirring to scrape the brown bits off the bottom of the pan.
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once mostly evaporated, add chicken broth, cream, parmesan and sun-dried tomato.
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simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces and thickens.
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add spinach, chicken and cooked pasta.
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toss for 1 1/2 - 2 minutes on the stove, until sauce thickens and coats the pasta strands
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use pasta cooking water if needed if it gets too thick.
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serve immediately with parmesan and parsley.
