|1 16 oz package of dry fettuccine noodles|
|2 Chicken Breast, raw|
|2 cup Spinach, fresh|
|1/2 cup julienne Sundried Tomatoes packed in olive oil|
|1 1/2 T minced garlic|
|2 cups Heavy Cream|
|1 1/2 cups Chicken Stock|
|1/2 cup Parmesan, grated|
|1 tsp italian seasoning|
Bring a large pot of water to boil, season heavily with salt. Cook fettuccine per manufacturer’s instructions for al dente. Season raw chicken breasts with salt and pepper on both sides. Heat a large skillet on medium-high heat, add olive oil, then cook chicken for 3-5 minutes per side (cook chicken all the way through and reach an internal temperature of 165F+) Remove chicken breasts, rest the chicken on a cutting board.
Saute garlic until slightly browned and then add sundried tomatoes to saute for a few more minutes. Do not burn garlic, adjust heat if necessary. Add chicken stock to pan, scraping the bottom of the pan to remove the fond, and reduce by half. Add heavy cream and Italian seasoning seasoning. Stir until evenly combined and bring to a simmer. Simmer for 5 minutes, slowly add cheese and stir to combine. Slice cooked chicken breast into ¼ inch thick pieces. Add pasta to the cream sauce, toss to combine. Finally add the spinach, season with salt, and toss to combine again. Finish with cracked pepper if you so desire, and who says no to more cheese?!