2 large boneless chicken breasts (lightly pounded and cut into four filets)
1 cup heavy cream
1/3 cup shredded parmesan cheese
2 Tablespoons grated parmesan cheese
1/4 cup chicken broth mixed with a tablespoon of cornstarch
1/2 cup sundried tomatoes
1 teaspoon garlic powder
2 cloves minced garlic
1 teaspoon parsley
Salt and pepper to taste
1/2 teaspoon Italian seasoning
Linguini or (pasta of your choice)
Spinach (optional) I didn’t want it
Preheat oven to 275°
Generously salt a large pot of water and bring to boil for pasta
In a large skillet add a couple tablespoons of EVOO and bring to med high heat. Cook seasoned breast filets 4-5 minutes per side then remove from skillet and place on a sheet pan and into a warm oven.
Boil pasta as directed per package
To the same skillet add garlic and saute for about 1 minute. Add heavy cream, cheeses, chicken broth and spices. Simmer 3 – 4 minutes and add sundried tomatoes (and spinach if so desired)
At this time you can put the chicken back into the pan in the sauce and simmer an additional couple of minutes. I choose to serve mine on the side.
Add pasta to the sauce, stir and serve as desired.