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This Creamy Tuscan Chicken Spaghetti is a great, quick weeknight dinner that everyone is bound to enjoy. It’s creamy, with garlic and veggies. Even
Ingredients
- 4-6 chicken tenderloins
- 1 lb spaghetti, cooked
- 1 cup heavy cream
- 1/4 cup parmesan
- 1 cup Italian breadcrumbs
- 2 Roma tomatoes, diced
- 2 cups chopped spinach
- 2 cloves garlic, minced
- 1 tablespoon "Italian seasoning"
- 4 tablespoons olive oil
- 2 tablespoons butter
- salt and pepper to taste
Instructions
- In a large skillet over medium heat, bring olive oil to temperature.
- Roll your tenderloins all up in the breadcrumbs. You shouldn't need to dip the chicken in anything to make it stick, just use the existing moisture.
- Cook the tenderloins in the already heated skillet until cooked through. About 3 minutes on each side.
- Remove the chicken from heat, and let it rest for about ten minutes, then slice it into bite-sized pieces.
- In a medium saucepan, melt butter over medium-high heat. Once melted, add the garlic and saute in the butter for a couple of minutes. Please, please don't burn the garlic.
- Whisk in your heavy cream, and let it cook until all bubbly.
- whisk in the parmesan slowly. If you do it too fast it's gonna clump on the bottom and not melt very well. Go slow.
- If you want the sauce a little thicker, add some cornstarch/water mix to thicken it up. I like it kinda liquidy. It coats the pasta really well.
- Add all the shit to the pasta, and stir it well. Sprinkle a little extra parm on it and let it get all melty.
Enjoy with a slice of Copycat Marie Callendar’s Kahlua Cream Cheese Pie for dessert!
Notes
When draining your pasta, don't rinse it. The pasta water helps the sauce stick to the pasta.
