This one is for all of you who love creamy, cheesy pasta! Yes, I love it too and it puts a huge smile on my face. I made this for dinner. It’s quick, tasty and has a heck of a lot of spinach which tasted so good in the sauce; I was surprised I was eating it. For all the vegetarians, don’t be disheartened by the chicken, you can use mushrooms instead 🙂 Hope you enjoy this one!

Time: 

• Prep time – 15 minutes
• Cook time – 30 minutes

Ingredients: 

• Extra Virgin Olive Oil – 2 tbsp
• Chicken Breast tenders (Cut into 1-inch pieces) – 500 g
• Smoked paprika – 1 tsp
• Italian seasoning:
  • Thyme – 1/4 tsp
  • Oregano – 1/2 tsp
  • Basil – 1/4 tsp
• Roma Tomatoes (Chopped into slightly large cubes) – 5
• Cooked spinach – 1 cup
• Garlic (Minced) – 3 tsp
• Crushed Red Pepper Flakes – 1/2 tsp
• Half and Half – 1.25 cups
  • I made my own, use 3:1 ratio of reduced fat milk: heavy cream
• Parmesan Cheese (crumbled) – 1.25 cups
• Fettuccine Pasta – 12 oz
• Parsley (chopped) – 2 tbsp
• Salt
  • To taste the chicken gravy
  • To taste for the pasta

1. In a large pan, heat the olive oil and add the chicken tenders. Saute for two minutes
2. Add the smoked paprika, Italian seasoning and salt. Saute for 10 minutes or until the chicken has cooked
3. Remove chicken from the pan and set aside (take only the chicken and not the juices from the gravy)
4. In the same pan (with the remaining gravy), add the chopped tomatoes, spinach, garlic and crushed red pepper. Mix everything together for 5 minutes
5. Add the cooked chicken and saute for two minutes
6. In the meantime, cook the fettuccine as per your package instructions and set aside (Ensure that you don’t have too much pasta as you want a good coating of the gravy on the pasta)
7. Coming back to your gravy, add the half and half and mix well for a minute
8. Add the parmesan cheese  and let the whole gravy simmer for a few seconds
9. Pour this mixture over the cooked pasta and mix it all together
10. Garnish with freshly chopped parsley and enjoy 🙂