Pâtes au poulet à la toscane

Ingrédients

• 3 tablespoon olive oil
• 1 1/4 lbs boneless skinless chicken breast cut in bite size pieces
• 12 ounces fettuccine pasta noodles
• 2 cloves garlic minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon red pepper flakes
• 2/3 cup low sodium chicken broth
• 1 1/2 cups heavy cream
• 3/4 cup grated Parmesan cheese
• 4 cups baby spinach
• 2/3 cup sundried tomatoes (packed in oil but drained and chopped)
• salt and pepper to taste

Préparation

1. 1

   Add 2 tablespoons olive oil to a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through; approximately 3 minutes each side. Plate the cooked chicken. Meanwhile bring a large pot of water to boil.

2. 2

   Add remaining tablespoon olive oil to the skillet over low heat. Add the garlic, oregano, parsley, basil, marjoram, and red pepper flakes cooking for 1 minute while stirring constantly.

3. 3

   Raise the heat to medium low and add the chicken broth and heavy whipping cream. Simmer and reduce for about 8 minutes stirring frequently.

4. 4

   While it is simmering cook the pasta al dente (according to box directions) and drain well.

5. 5

   Reduce the heat as low as it goes and slowly add the parmesan cheese stirring to melt. Add the spinach and continue cooking until wilted. Add the sundried tomatoes, cooked chicken, and cooked pasta stirring to warm. For best results serve promptly.