1poundboneless skinless chicken breastscut into one inch pieces
1/4cupsun dried tomatoes
1 1/2cuphalf and half
8ounceslinguinebroken in half
1/4cupgrated parmesan cheese
2cupsfresh baby spinach
In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
Updated on September 7, 2020Originally Posted on November 6, 2016