I saw a yummy looking recipe floating around on Facebook recently and wanted to give it a try. Like most of my cooking, I didn’t stick to the recipe and changed things up a bit to put my own twist on it.
My kids said they like my thick and creamy Alfredo sauce better, but my hubby liked this recipe because it was lighter than an Alfredo, but still had a bit of creamy texture to it. This was one of my favorite recipes I’ve made in a long time. I’m a big fan of basil and sundried tomatoes, and love using ingredients from my garden, so this one made me happy.
A light creamy sauce, fresh basil, and sundried tomatoes gives this sauce a Tuscan flair. Serve over noodles for a complete meal.
| Servings | Prep Time |
| 4-6 people | 10 minutes |
| Cook Time |
| 20 minutes |
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A light creamy sauce, fresh basil, and sundried tomatoes gives this sauce a Tuscan flair. Serve over noodles for a complete meal.
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Ingredients
- 2 lbs chicken breast thinly sliced
- 2 Tbsp olive oil extra virgin
- 1 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 cup chopped spinach fresh, not frozen
- 1/4 cup chopped basil
- 1/2 cup sundried tomatoes thinly sliced
- 3/4 cup Parmesan cheese grated
Servings: people
Instructions
- In a large skillet, heat olive oil and cook the chicken until brown on each side and no pink in the middle. Remove the chicken to a plate.
- Add heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Stir and heat until it starts to thicken.
- Add the spinach, basil, and sundried tomatoes. Then, add the chicken back to the pan.
- Serve over pasta.
Recipe Notes
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