Chicken and pasta smothered in a creamy sauce; this recipe is one to try! Perfect for a simple family dinner with your loved ones. Enjoy!
For the Chicken:
6 boneless, skinless chicken breasts
1 ½ tsp black pepper
2 tsp kosher salt
3 tbsp olive oil
2 tsp Italian seasoning
1 tbsp powdered sugar
1 c whole milk
1 c all-purpose flour
1 tsp lemon juice
For the Sauce:
1 c whole milk
1 c chicken broth
1 c Parmesan cheese, grated
1 c heavy cream
½ tsp pepper (don’t skimp on this)
1 box (16 ounces) of linguine noodles
3 c fresh spinach, roughly chopped
4 cloves garlic, minced
1 tsp kosher salt
¼ c sun-dried tomatoes in oil, drained and finely diced
3 tbsp cornstarch, divided
2 tbsp olive oil
Add lemon juice, milk, and chicken breasts into a large mixing bowl. Toss everything until well combined.
Cover the bowl with plastic wrap. Place it inside the fridge to marinate the chicken for about 2 to 4 hours.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Add flour, Italian seasoning, pepper, salt, and powdered sugar into a mixing bowl. Whisk until well incorporated.
Remove the chicken breasts from the bowl, then shake off any excess marinade.
Put each chicken breast into the bowl with the flour mixture and toss until well coated.
Line a baking sheet with aluminium foil.
Place a large skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the chicken breasts, then sear each side for about 3 minutes or until golden brown. Move the chicken onto the prepared baking sheet.
Place the baking sheet inside the preheated oven and bake the chicken for about 18 to 20 minutes or until done.
Cook the pasta according to the directions provided on the package and drain.
In the same empty skillet, add olive oil and allow it to become hot.
Add sun-dried tomatoes and garlic. Sauté for a minute or until aromatic.
Add 1 tbsp of cornstarch and stir until well mixed.
Add chicken broth, then scrape the bottom of the skillet to get the browned bits. Stir everything until well blended. Simmer the mixture for about 5 minutes.
Add slurry, spinach, cream, pepper, and salt. Stir again.
Reduce the heat to low, then simmer until thick.
Add the cooked noodles and chicken, then toss until well coated with the delicious sauce.
Serve and enjoy!
Amount Per Serving: Calories: 695 | Total Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Unsaturated Fat: 19g | Cholesterol: 169mg | Sodium: 1785mg | Carbohydrates: 38g | Fiber: 2g | Sugar: 3g | Protein: 50g