Rich, creamy, buttery sauce with sundried tomatoes, spinach and chicken, served over linguine pasta.
|1/2 lb||(225 g) Linguine|
|2 tbsp||(30 mL) Butter|
|1||Small red onion, thinly sliced|
|1||Clove garlic, minced|
|1/2 cup||(125 mL) Sundried tomatoes, chopped|
|4 cups||(1 L) Spinach|
|1 Pkg||(400g) Maple Leaf® Prime® Fully Cooked and Sliced Chicken Breast Strips|
|1/2 cup||(125 mL) Chicken stock|
|3/4 cup||(175 mL) Cream|
|Salt and pepper|
|3/4 cup||(175 mL) Grated Parmesan cheese|
BRING a large pot of salted water to a boil Cook pasta according to package directions until al dente. Drain and set aside.
HEAT butter in a large skillet over medium. Add onions and sauté for 2-3 minutes. Add garlic and sundried tomatoes and cook for another 2-3 minutes. Mix in spinach and cook until wilted. Add cream and stock; stir to incorporate. Toss in chicken and cook for 2-3 minutes. Season to taste with salt and pepper. Pour over pasta, sprinkle with Parmesan cheese, toss and serve.
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