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Linguini with Chicken-Spinach Alfredo

WORK

20

minutes

WATCH

0

minutes

READY IN

20

minutes

for 4 portions

10oz / 280g

linguini (or another pasta of your choice)

14oz / 400g

chicken breast, tenders or pieces

10oz / 280g

spinach

17oz / 500ml

heavy cream

4tbsp

sour cream

4tbsp

butter

3.5oz / 100g

grated parmesan

2 cloves

garlic

2tsp

Italian seasoning

1/2tsp

salt

1/4tsp

pepper

  1. Heat water for pasta in a large pot, add 1 tsp of salt (or as indicated on packaging) and bring to a boil.
  2. Cut chicken into bite size chunks. Press garlic.
  3. Once the water is boiling, add linguini and boil as per cooking instructions on package, usually about 8-10 minutes.
  4. While the noodles are cooking, melt butter in a pan at medium-high heat. Add chicken, season it with half of the salt and the pepper and sauté it for about 3-4 minutes until it starts to get brown. Stir occasionally.
  5. Add heavy cream, sour cream, garlic and Italian seasoning. Mix well and cook for 2-3 minutes. Add parmesan and cook for another minute until the parmesan is well combined with the rest. Add spinach. Mix well and cook for about one minute until spinach is soft.
  6. Once linguini are al dente, pour pot content into strainer to drain the linguini. Pour chicken-spinach alfredo sauce over linguini and serve.

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