One-pot Italian chicken recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 Tbsp olive oil

20g unsalted butter

4 small Chicken Breasts Fillets

3/4 lb angel hair pasta

2 garlic cloves, finely chopped

1/2 cup sun-dried tomatoes, sliced

2/3 cup white wine

2 cup thickened cream

1 cup chicken style liquid stock

60g pkt baby spinach

1 cup fresh basil leaves, torn

Directions

Heat the oil and butter in a large non-stick frying pan over high heat until butter is foamy.

Season the chicken and add to the pan.

Bring water to a boil and cook pasta.

Reduce heat to medium-high. Cook the chicken for 5 minutes each side to until just cooked through. If needed, finish cooking in oven at 375 degrees.

Transfer to a plate. Cover with foil to keep warm.

Place the garlic in the pan. Cook, stirring, for 1 minute or until aromatic.

Add the tomatoes and stir to coat.

Add the wine and cook for 1 minute or until reduced. Use the wine to deglaze the pan.

Add the cream and stock.

Return the chicken to the pan and simmer for 5 minutes or until liquid is reduced.

Stir through the spinach until wilted. Add pasta. Season and sprinkle with the basil leaves.

Nutrition

• Calories: 104.21
• Total Fat: 28.5 g
• Saturated Fat: 14.2 g
• Cholesterol: 124 mg
• Sodium: 224.3 mg
• Total Carbohydrate: 17.2 g
• Total Sugars: 7.9 g
• Protein: 27.4 g