🍝 Cremige Hühnernudeln mit sonnengetrockneten Tomaten

📝 Ingredients:

For the Pasta:

• 8 oz fettuccine or penne pasta
• 2 tbsp olive oil
• 2 Hähnchenbrüste ohne Knochen und Haut (dünn geschnitten)
• Salz und Pfeffer nach Geschmack
• 1 TL italienisches Gewürz

For the Sauce:

• 2 EL Butter
• 4 cloves garlic (minced)
• ½ cup sun-dried tomatoes (chopped)
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 cup baby spinach
• Red pepper flakes (optional for heat)
• Fresh basil for garnish

🔥 Instructions:

🍝 Step 1: Cook the Pasta

1. Bring a large pot of salted water to boil.
2. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.

🍗 Step 2: Sear the Chicken

1. While pasta cooks, season sliced chicken with salt, pepper, and Italian seasoning.
2. Erhitzen Sie Olivenöl in einer großen Pfanne bei mittlerer bis hoher Hitze.
3. Sear chicken slices for 5–6 minutes until golden and fully cooked. Remove and set aside.

🧄 Step 3: Build the Sauce

1. In the same skillet, melt butter. Add garlic and sun-dried tomatoes and sauté for 1–2 minutes until fragrant.
2. Pour in heavy cream and chicken broth. Stir gently and bring to a simmer.
3. Stir in Parmesan cheese and a pinch of red pepper flakes. Simmer for 3–4 minutes until slightly thickened.

🥬 Step 4: Finish the Dish

1. Toss cooked pasta and chicken into the sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
2. Stir in spinach and let it wilt for 1–2 minutes.
3. Taste and adjust seasoning if needed.

🌿 Step 5: Serve

1. Plate the pasta generously, sprinkle with extra Parmesan, and top with fresh basil.
2. Serve immediately with garlic bread or a light side salad.