Creamy Chicken Broccoli and Spinach Pasta
Tender chicken, broccoli, spinach, and tomatoes are tossed with fettuccine in a creamy Parmesan sauce brightened with white wine for a satisfying pasta dinner.
Ingredients
- ½ lb fettuccini
- 2 boneless skinless chicken breast cut in medium chunks
- 1 lb broccoli flowerets
- 2 cups diced tomatoes
- 2 cups chopped spinach
- 2 tbsp each butter and extra virgin olive oil
- ½ cup chopped onion
- 1 tbsp minced garlic
- 2 tbsp chopped Italian parsley
- ½ cup white wine
- 1 cup reserved pasta water
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup parmesan
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions adding the broccoli the last 3 minutes. And reserve two cups of the pasta water before draining
- Salt and pepper chicken chunks
- In a large saute pan cook over medium high heat in the olive oil and butter cook the Chicken until golden brown and cooked through about 5-7 minutes remove and set aside
- In the same pan add the tomatoes, garlic and onion cook until the tomatoes burst and the garlic and onion are tender and just beginning to brown
- Deglaze the pan with white wine scraping up all the brown bits at the bottom simmer a few minutes
- Add the chicken stock, cream, and reserved pasta water simmer 10 minutes or until sauce thickens. then add in the parmesan cheese
- Return the chicken to the pan add the chopped spinach, broccoli and drained fettuccini cook for 1-2 minutes to combine the flavors and the spinach is wilted
- Sprinkle with Italian parsley and additional parmesan cheese.