Pasta with Chicken and Sun-Dried Tomato Cream Sauce
- 2 Tablespoons Olive Oil, Divided
- 2 whole Chicken Breasts
- 1/2 whole Medium Onion, Diced
- 6 whole Button Mushrooms, Sliced
- 1/4 cups Sun-dried Tomatoes, Finely Chopped
- 2 Large Handfuls Baby Spinach, Roughly Chopped
- 2 cloves Garlic, Minced
- 2 teaspoons Lemon Juice
- 1 cup Whipping (heavy) Cream
- 1- 1/2 cup Milk
- 1/2 teaspoons Salt, Or To Taste
- 1/4 teaspoons Black Pepper, Or To Taste
- 1/4 cups Parmesan Cheese, Grated, Plus More For Garnish
- 1/2 pounds Fettuccine, Or Pasta Of Your Choice
- Add 1 tablespoon olive oil to a large frying pan and heat on medium high heat.
- Cut chicken breasts into bite sized pieces and add to pan.
- Cook, stirring often, until chicken is cooked through and no longer pink inside.
- Transfer the chicken to a small dish.
- To the same pan, add the remaining tablespoon of olive oil.
- Add the chopped onion and sliced mushrooms and cook on medium heat until the mushrooms are tender and the onions are transparent.
- Add the chopped sun-dried tomato and chopped spinach.
- Stir until the spinach is wilted.
- Add the minced garlic and stir for another minute until the garlic is fragrant.
- Add lemon juice, whipping cream, and milk.
- Season with salt and pepper.
- Bring the sauce to a low boil and then reduce the heat.
- Add the chicken back into the pan with the Parmesan cheese.
- Simmer the sauce for 10 minutes until it has slightly reduced and thickened.
- If the sauce is too thick, add a splash of cream or milk until you have your desired consistency.
- While the sauce is simmering, boil pasta according to package directions.
- Once the pasta is ready, drain it and toss it with the chicken and sauce.
- Sprinkle each serving with more grated Parmesan cheese.
olive oil, chicken breasts, onion, button mushrooms, tomatoes, garlic, lemon juice, whipping, milk, salt, black pepper, parmesan cheese, choice
Taken from tastykitchen.com/recipes/main-courses/pasta-with-chicken-and-sun-dried-tomato-cream-sauce/ (may not work)