Chicken Florentine Pasta

Recipe View 8 mins Bring a large pot of lightly salted water to a rolling boil. Add fettuccine and cook until al dente, about 8 minutes.

Recipe View 2 mins Season both sides of the chicken breasts with the Italian herb blend, salt, and pepper. (2 minutes)

Recipe View 6 mins Melt butter in a large skillet over medium-high heat. Cook chicken breasts until golden brown, about 3 minutes per side. Remove chicken from skillet and set aside to keep warm. (6 minutes)

Recipe View 2 mins Add diced onion, sun-dried tomatoes, and minced garlic to the skillet, scraping up any browned bits from the bottom. (2 minutes)

Recipe View 3 mins Pour in dry white wine to deglaze the pan and allow it to reduce by half, about 2-3 minutes. (3 minutes)

Recipe View 3 mins Stir in shaved Parmesan cheese and heavy cream until the sauce begins to thicken. If the sauce is too thick, add milk (or more cream) to reach your desired consistency. (3 minutes)

Recipe View 1 mins Place fresh spinach in the bottom of a colander. Carefully drain the cooked pasta into the colander, allowing the hot pasta water to wilt the spinach. (1 minute)

Recipe View 2 mins Add the pasta and wilted spinach to the sauce in the skillet, and toss to combine. Add the cooked chicken back to the skillet. (2 minutes)

Recipe View 1 mins Cook until the flavors are well combined and the chicken is heated through, about 1 more minute. (1 minute)

Recipe View To serve, place the pasta mixture in a bowl, top with a cooked chicken breast, and garnish with additional shaved Parmesan cheese, if desired.