Tuscan Chicken Alfredo with Garlic Bread

Name: Tuscan Chicken Alfredo with Garlic Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 ounce fettuccine pasta; 3 tablespoon olive oil; 12 ounce chicken breast (boneless, skinless, thinly sliced); 0.75 teaspoon salt; 0.38 teaspoon black pepper; 3 tablespoon butter (softened); 3 clove garlic (minced); 0.5 cup sun-dried tomatoes (packed in oil, drained and chopped); 1.5 cup heavy cream; 0.5 cup Parmesan cheese (grated); 3 cup fresh spinach; 1 whole ciabatta or French bread (sliced lengthwise); 1 tablespoon fresh parsley (chopped); 3 cup fresh arugula; 1 tablespoon red wine vinegar

Creamy Alfredo sauce infused with sun-dried tomatoes and spinach, tossed with tender pan-seared chicken and fettuccine pasta, served with crusty garlic bread and a fresh arugula salad.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 2
Cuisine: Italian
Difficulty: Medium
Cost: $9.04/serving

Dietary

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

Ingredients

8 ounce fettuccine pasta
3 tablespoon olive oil
12 ounce chicken breast (boneless, skinless, thinly sliced)
0.75 teaspoon salt
0.38 teaspoon black pepper
3 tablespoon butter (softened)
3 clove garlic (minced)
0.5 cup sun-dried tomatoes (packed in oil, drained and chopped)
1.5 cup heavy cream
0.5 cup Parmesan cheese (grated)
3 cup fresh spinach
1 whole ciabatta or French bread (sliced lengthwise)
1 tablespoon fresh parsley (chopped)
3 cup fresh arugula
1 tablespoon red wine vinegar

Instructions

Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 8 ounces fettuccine pasta and cook according to package directions until al dente.
While pasta cooks, prepare chicken: Season 12 ounces thinly sliced chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
Prepare garlic bread: In a small bowl, combine 2 tablespoons softened butter, 1 minced garlic clove, and 1 tablespoon chopped fresh parsley. Spread evenly over the cut sides of 1 loaf ciabatta or French bread. Bake for 8-10 minutes, or until golden and fragrant.
Make the Alfredo sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add 2 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
Pour in 1 1/2 cups heavy cream and bring to a gentle simmer. Reduce heat to low and stir in 1/2 cup grated Parmesan cheese until melted and smooth.
Add 3 cups fresh spinach to the sauce and cook until wilted, about 1-2 minutes. Stir in the cooked chicken.
Drain the cooked pasta and add it directly to the skillet with the sauce and chicken. Toss to coat evenly.
Prepare arugula salad: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss with 3 cups fresh arugula.
Serve the Tuscan chicken Alfredo immediately with garlic bread and arugula salad. Top with additional grated Parmesan cheese, if desired.

Notes

You can add a pinch of red pepper flakes to the sauce for a subtle kick.

Nutrition (per serving)

Calories: 1350
Protein: 68.9 g
Carbohydrates: 105.3 g
Fat: 77.2 g
Fiber: 8.5 g
Sodium: 1820 mg
Saturated Fat: 43.1 g
Sugar: 10.4 g
Cholesterol: 295 mg