1 lb dried fettuccine ▢2-3 chicken breasts cooked and cubed ▢4 tbsp olive oil ▢5 tsp minced garlic ▢1/2 cup sun-dried tomato halves sliced ▢14.5 oz petite diced tomatoes can drained ▢3 tbsp tomato paste ▢1/2 tbsp sugar ▢1 1/2 cups heavy whipping cream ▢1/2 cup sour cream ▢1 1/2 cups baby spinach ▢2 tsp garlic salt (with parsley flakes) ▢1 tbsp Italian seasoning ▢1/2 cup Parmesan cheese ▢salt and pepper to taste ▢crushed red pepper flakes optional

Instructions STEP - 1

Water should be brought to a boil in a large vessel. Following that, incorporate the fettuccine. Prepare pasta as directed on the package, drain while reserving 1 cup of the water, and set aside.  

STEP - 2

In a small receptacle, combine the sour cream and the majority of the whipping cream; set aside.  

STEP - 3

While the pasta is cooking, heat the remaining 3 tablespoons of olive oil over medium-high heat in a large skillet. About 2 minutes, or until fragrant, saute garlic in heated oil.   

STEP - 4

Rapidly whisk in the cream and sour cream mixture in a slow motion to ensure complete incorporation. Once incorporated, increase the heat to medium-high and simmer for 5 to 7 minutes, or until the mixture thickens. To flavor, add salt and pepper.  

STEP - 5

Incorporate the infant spinach. After the cooked pasta has incorporated into the wilted spinach, remove from heat.  

STEP - 6

Toss in the prepared poultry. Incorporate a small quantity of the heavy whipping cream that was set aside gradually if the mixture appears excessively viscous. Garnish with Italian seasoning and salt.  

STEP - 7

Sprinkle pulverized red pepper flakes on top. Prepare boiling.  

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