- 300g / 10 oz fettuccine (Note 1)
- 30g / 2 tbsp butter , separated
- 2 chicken breasts , cut in half horizontally
- 1/2 tsp each salt and pepper
- 2 garlic cloves , minced
- 1/2 cup (125ml) dry white wine (sub more chicken broth)
- 1/2 cup (125ml) chicken stock / broth , low sodium
- 1 1/4 cups (315ml) cream , thickened / heavy (Note 2)
- 3/4 cup (75g) parmesan , finely shredded (Note 3)
- 70g / 2.5oz baby spinach
- 100 g / 3oz sun dried tomato strips (Note 4)
- 120g / 4oz bacon , cooked and crumbled
- More parmesan
- Parsley , for garnish (optional)
- Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
- Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.
- Sprinkle both sides of chicken with salt and pepper.
- Melt half the butter in a large skillet over hig heat.
- Add chicken and cook for 2 minutes on each side until deep golden.
- Remove chicken onto plate, rest for a few minutes then shred with 2 forks.
- Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
- Cook garlic for 30 seconds until golden, then add wine.
- Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
- Simmer on medium for 3 – 5 minutes, stirring leisurely, until it reduces and thickens.
- Add spinach, chicken and cooked pasta.
- Toss for 1 1/2 – 2 minutes on the stove, until sauce thickens and coats the pasta strands (see VIDEO). Use pasta cooking water if needed if it gets too thick.
- Serve immediately with parmesan, crumbled bacon and parsley (if desired).
1. Pasta – flat wide pastas are best for creamy sauces like this but any pasta will work just fine, short, long, normal or fancy. Use dried not fresh pasta.
2. Cream – recipe will work with light, but obviously lacks the same amount of richness! 🙂Toss pasta at end with splash of pasta cooking water – the extra starch in the water will help make the sauce thick like using full fat cream.
3. Parmesan – either finely grate your own, or buy the finely shredded parmesan at the shops (ie the short very thin strands) Do not use store bought sandy parmesan or shaved, they will not melt.
4. Sun Dried Tomato – I’ve discovered the low cal joys of oil free vac packed sun dried tomatoes which is what I use in this. They plump up nicely when simmered in sauce. The sun dried tomato in oil also works just as well.
5. Leftovers – keeps better than most creamy pastas I share because I use a bit more cream in this recipe than I usually do! Fridge for 3 days or so, then reheating the microwave. Add a tiny splash of water to loosen up the sauce if needed.
This article and recipe adapted from this site