Serves 4
Ingredients:
5 tbsp. Basil Infused Olive Oil, divided
2 tbsp. Sicilian Lemon Infused White Balsamic
2 tsp. Parmesan Seasoning Blend
1/2 tsp. Roasted Garlic Salt
1 lb. raw chicken tenders
2 each portobello mushrooms, diced
1/4 cup sun-dried tomatoes, sliced
1/2 cup chicken broth
3/4 cup heavy cream
5 oz. fresh baby spinach
1 pkg. Tuscan Seasoning Fettuccine, cooked al dente
Instructions
Place (4 tablespoons) olive oil, balsamic, seasoning blend, and salt in a small bowl, whisk to combine the marinade.
Place the chicken and the marinade in a sealable container or zipper bag, coat with the marinade, and refrigerate for 30 minutes.
Once marinated, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Place the chicken in the skillet and sear for 1-2 minutes per side or until nicely brown. Remove the chicken from the skillet and set aside on a plate.
Add the mushrooms and sun-dried tomatoes to the skillet, stir to combine, and sauté for 2 minutes.
Deglaze the skillet with broth and add the heavy cream; stir to combine with the vegetables.
Bring to a simmer, stirring occasionally. Once simmering, add the spinach (working in batches, if necessary), and cook until wilted, about 2 minutes.
Once wilted, return the chicken tenders to the skillet, submerge in the sauce, and continue to cook for 3 minutes or until the chicken is cooked.
Add the cooked noodles to the skillet and gently toss to combine. Continue to cook until the noodles are reheated. Season to taste with additional garlic salt.
Divide the pasta between plates and serve.
