Description
A creamy and flavorful dish featuring Greek chicken with spinach and artichokes in a rich Alfredo sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 2 cups fettuccine pasta
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions.
- In a skillet, heat olive oil over medium heat.
- Add chicken breasts, season with salt and pepper, and cook until no longer pink.
- Add garlic, spinach, and artichokes; sauté until spinach wilts.
- Reduce heat and stir in heavy cream and Parmesan cheese.
- Add cooked fettuccine and mix well.
- Serve hot, garnished with additional cheese if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add more vegetables like bell peppers or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: creamy spinach artichoke greek chicken alfredo recipe