Creamy Tuscan Chicken and Spinach

• 1 pound boneless, skinless chicken breasts
• 8 ounces uncooked linguine
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil

Steps

1. 1 Cook linguine according to package instructions; drain and set aside.
2. 2 Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through; remove and slice.
3. 3 In the same skillet, add garlic and sauté for 1 minute.
4. 4 Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, basil, oregano, red pepper flakes, and spinach. Simmer until spinach is wilted.
5. 5 Return sliced chicken to the skillet. Stir in Parmesan cheese until sauce is creamy.
6. 6 Toss cooked linguine with the chicken and sauce until well combined.

Nutrition

Tips

• For a quicker meal, use pre-cooked rotisserie chicken.
• Add more red pepper flakes for extra spice.
• Substitute spinach with kale for a heartier texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat, adding a splash of broth or cream if needed.

Serving Suggestions

• Pair with a fresh baguette and a simple green salad.
• Serve with crusty bread to soak up every last bit of sauce.

FAQ