Creamy Tuscan Chicken and Pasta

1. Cook pasta according to package instructions until al dente; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chicken slices and season with salt and pepper. Cook until golden and no longer pink inside, about 5-6 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add onion and garlic, and sauté until the onion is translucent, about 3 minutes. Add sun-dried tomatoes and Italian seasoning, stirring for another 2 minutes.
4. Pour in heavy cream and chicken broth, bringing to a simmer. Reduce heat and let simmer for 5 minutes, or until the sauce begins to thicken.
5. Return the chicken to the skillet. Add Parmesan cheese and spinach, stirring until the spinach wilts and the sauce is creamy.
6. Toss in cooked pasta, combine well with the sauce. Adjust seasoning if necessary.
7. Serve hot garnished with extra Parmesan if desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 780 kcal | Servings: 4 servings