Directions

Prep: 15 min.

Bring a large pot of lightly salted water to a boil in preparation of the pasta.

Prepare Chicken by removing any extra rib meat or trimmings. Season both sides with Italian Seasoning, Salt, and Pepper.

Peel Garlic and set aside

Cook: 15 min.

Cook Pasta in the prepared water, according to package directions.

Heat a large skillet (10 inches or greater) over medium-high heat. Add Olive Oil and cook the chicken, 4-6 minutes on each side, flipping once, until cooked through. Be sure the internal temperature reaches 165 degrees Fahrenheit.

Once the chicken is cooked, remove from the skillet and set aside to cool. Allow chicken to cool 10 minutes before slicing. Keep the skillet for the next steps.

Cook: 15 min.

Place the same skillet from above over medium heat. Add the Butter and the Garlic and cook for 1-2 minutes until fragrant. Add Flour, Tomato Paste, and Basil and cook until lightly browned, about 2 minutes.

Add Milk, Sun-Dried Tomatoes, and Spinach. Cook until the Spinach begins to wilt and releases its water, about 5 minutes.

Add Cream Cheese and Parmesan and stir until the sauce is thick and smooth. If the sauce is too thick, slowly add more milk as needed.

Combine: 5 min.

Cut the cooked chicken into strips and combine with the pasta and the alfredo sauce. Top with Parsley and it's all done!

Total: 50 min.

Let cool and split into 8 equal quantities. Food will keep in the refrigerator for 5-7 days.

Sun-Dried Tomato Alfredo

Ingredients

Directions

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