Tuscan Chicken Skillet

Chicken, cream, Parmesan -- is your mouth watering yet? There's no need to go out to dinner when you can make this restaurant-style creamy, cheesy chicken and fettuccine at home.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; reserve 1/2 cup of pasta water, drain fettuccine.

Step 2

Sprinkle the chicken lightly with salt and pepper and add to the skillet heated over medium high in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to a plate.

Step 3

Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. If the sauce binds up, use the pasta water to help it become more cohesive. Sprinkle with basil and serve.

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