Chicken & Spinach Fettuccine

Name: Chicken & Spinach Fettuccine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 ounce chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 pound fettuccine pasta; 1 tablespoon olive oil; 0.5 yellow onion (medium, diced); 2 clove garlic (minced); 0.5 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.75 cup crushed tomatoes; 0.25 cup chicken broth; 4 cup fresh spinach; 0.25 cup Parmesan cheese (grated); 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground)

Tender chicken and fresh spinach are tossed with al dente fettuccine in a savory tomato-herb sauce, making for a hearty and satisfying meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $3.05/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

6 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 pound fettuccine pasta
1 tablespoon olive oil
0.5 yellow onion (medium, diced)
2 clove garlic (minced)
0.5 teaspoon dried oregano
0.5 teaspoon dried basil
0.75 cup crushed tomatoes
0.25 cup chicken broth
4 cup fresh spinach
0.25 cup Parmesan cheese (grated)
0.75 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
Add the minced garlic, dried oregano, and dried basil to the skillet. Cook for 1 minute until fragrant.
Add the chicken pieces to the skillet and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Cook until lightly browned on all sides and mostly cooked through, about 5-7 minutes.
Stir in the crushed tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
Add the fresh spinach to the skillet, stirring until it wilts, about 2-3 minutes.
Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Stir in the grated Parmesan cheese and season with an additional 1/4 teaspoon kosher salt if needed. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. A little extra fresh basil or parsley can be added before serving for a fresh flourish.

Nutrition (per serving)

Calories: 670
Protein: 46.5 g
Carbohydrates: 76.2 g
Fat: 20.8 g
Fiber: 6.8 g
Sodium: 870 mg
Saturated Fat: 6.1 g
Sugar: 7.1 g
Cholesterol: 125 mg