INGREDIENTS
- 1 lb dried fettuccine
- 2-3 chicken breasts cooked and cubed
- 4 tbsp olive oil
- 5 tsp minced garlic
- 1/2 cup sun-dried tomato halves sliced
- 14.5 oz petite diced tomatoes can drained
- 3 tbsp tomato paste
- 1/2 tbsp sugar
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 1 1/2 cups baby spinach
- 2 tsp garlic salt
- 1 tbsp Italian seasoning
- 1/2 cup Parmesan cheese
- salt & pepper to taste
- crushed red pepper flakes optional
INSTRUCTIONS
- Bring water to a boil in a large pot. Add 1 TB of olive oil then add your fettuccine. Cook according to package direction, drain (reserving 1 cup of the pasta water) and set aside.
- Combine most of the whipping cream and sour cream in a small bowl, mix and set aside.
- As your pasta is cooking, add the remaining 3 TB of olive oil to a large skillet over medium high heat. Sauté garlic in hot oil until fragrant, about 2 minutes. Turn heat to medium low and gently add your diced tomatoes, tomato paste, and sugar. Stir until combined.
- Slowly add in the cream and sour cream mixture, while whisking quickly, to get it all incorporated. After combined, bring heat up to medium high and let it simmer and thicken for about 5-7 minutes. Add salt and pepper to taste.
- Add in the baby spinach. Once spinach has wilted, add in the cooked pasta and turn off the heat.
- Toss with cooked chicken. Slowly add a little of the reserved heavy whipping cream if mixture seems too thick. Add garlic salt and Italian seasoning.
- Top with crushed red pepper flakes. Serve hot.
