Weeknight Chicken Florentine Pasta

Name: Weeknight Chicken Florentine Pasta
Total time: 30
Yield: 6
Ingredients: 1 pound fettuccine; 6 (4 ounce) thin boneless, skinless chicken breasts, cut in half; 1 teaspoon cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 3 tablespoons unsalted butter; 0.5 cup diced onion; 2 tablespoons chopped sun-dried tomatoes; 2 cloves minced garlic; 0.25 cup dry white wine (such as Pinot Grigio); 1 cup shaved Parmesan cheese, plus more for garnish; 0.75 cup heavy cream; 0.5 cup 1% milk; 1 (8 ounce) package fresh spinach

Recipe by thedailygourmet from allrecipes.com

Dinner 30 Mins.

Ingredients

6 servings

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1 pound fettuccine
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6 (4 ounce) thin boneless, skinless chicken breasts, cut in half
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1 teaspoon cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
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0.5 teaspoon salt
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0.25 teaspoon black pepper
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3 tablespoons unsalted butter
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0.5 cup diced onion

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2 tablespoons chopped sun-dried tomatoes
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2 cloves minced garlic
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0.25 cup dry white wine (such as Pinot Grigio)
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1 cup shaved Parmesan cheese, plus more for garnish
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0.75 cup heavy cream
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0.5 cup 1% milk
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1 (8 ounce) package fresh spinach

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.