By Giant Eagle
Prep Time: 10 min.
Cook Time: 20 min.
Place a pot of salted water over high heat and bring to a boil. De-stem and finely chop thyme. Pat the chicken dry with paper towels and season with a ¼ teaspoon of salt and a ¼ teaspoon pepper for each piece.
In a medium frying pan, heat olive oil on medium-high heat. Once the pan is hot, add chicken and cook for 5 minutes on the first side. Turn the chicken over and add the sliced mushrooms to the pan and cook for 5 more minutes. Lower the heat if the chicken gets too dark. Once the chicken is browned and cooked through, remove the chicken breasts from the pan and set aside to rest.*
Return the pan with the mushrooms to medium-high heat and add 1½ teaspoons of chopped thyme, the chicken stock, and the sun-dried tomatoes to the pan. Cook over medium-high heat until the stock is reduced by half, about 2-3 minutes. Add the cream and continue to reduce until the sauce thickens 2-3 minutes more, season with a pinch of salt and pepper.
When the sauce is almost ready, cook the pasta in boiling water for 2 minutes. Place the spinach in a colander and drain the pasta over the spinach. Return the pasta and spinach to the pot and toss with the butter. Divide the pasta between four plates and top with the chicken and the sauce.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 960, Fat 43g, Sat Fat 23g, Trans Fat 1g, Cholesterol 265mg, Sodium 960mg, Total Carbohydrate 90g, Fiber 10g, Sugars 12g, Protein 51g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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