Chicken breast served over pasta with a perfectly flavorful cream sauce to bring it all together.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat, and cook the garlic until softened, about 2 minutes. Lay the chicken breasts into the skillet, and cook until lightly browned, about 5 minutes per side. Pour in the chicken broth, red wine, Italian seasoning, and sun-dried tomatoes; reduce heat to low, and simmer until the chicken is no longer pink inside and the sauce is reduced, 15 to 20 minutes.

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  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spinach fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Arrange the fettuccine on a serving platter.

  • Stir the roasted red peppers and cream into the skillet, and bring just to a simmer. Allow to simmer for about 5 minutes. Remove the chicken breasts, and arrange on the fettuccine. Whisk the flour into the sauce, and simmer until thickened, about 3 more minutes, whisking constantly. Pour sauce over chicken and pasta.

Nutrition Facts

701 calories; protein 37.9g 76% DV; carbohydrates 62.5g 20% DV; fat 32.5g 50% DV; cholesterol 110.9mg 37% DV; sodium 1193.1mg 48% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2011
Absolutely delicious! I do not like red wine - cooked or not - so I didn't put any in. Instead I used more chicken broth and more heavy cream. Also - I did NOT drain the oil from the sun dried tomatoes the oil had a bunch of flavor. I used "Garden" style fettuccine rather than just spinach and it was great. Make sure you toss the noodles with a little oil before serving so they don't stick together in a big clump. The friends that I had over for dinner said that it tasted like it was from a restaurant. Delicious! Read More
(12)

Most helpful critical review

Rating: 2 stars
03/02/2017
It wasn't what I had hoped for. Maybe making it with chopped fresh basil adding a tiny bit of sugar? I don't know. It needs tweaking. It was edible but I had to eat the leftovers so they didn't go to waste because the family really didn't like it. Me neither but I hate to waste food! Read More
(1)
31 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/24/2011
Absolutely delicious! I do not like red wine - cooked or not - so I didn't put any in. Instead I used more chicken broth and more heavy cream. Also - I did NOT drain the oil from the sun dried tomatoes the oil had a bunch of flavor. I used "Garden" style fettuccine rather than just spinach and it was great. Make sure you toss the noodles with a little oil before serving so they don't stick together in a big clump. The friends that I had over for dinner said that it tasted like it was from a restaurant. Delicious! Read More
(12)
Rating: 4 stars
03/25/2011
Hubby gave this five and I give it three. I think if I had used fresh herbs it would bring it to a four star. It has pretty good flavor but didn't wow me. We will try it again though since my husband really enjoyed it and it was sooo easy! Read More
(10)
Rating: 5 stars
03/08/2011
This was great. I didn't use the flour because I didn't want it to "gravy like" it was delish. The flavors were outstanding. Great easy recipe. Thank you. Read More
(9)
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Rating: 5 stars
02/22/2011
This was very good. I changed the serving size to 6 but only used 4 chicken breasts. I sliced the breasts into 1/2 strips and continued with the recipe. Also I used a 1 1/2 T of cornstarch mixed with water to thicken the sauce instead of flour. The sauce when finished tasted a little bitter to me so I added 2 fresh basil leaves (its all I had) and some dried basil (didn't measure). I think the bitterness was from the brand of tomatoes I used. The sweetness from the basil helped to balance the bitterness. I used a Merlot for the wine. It was a really good dish. Also after you drain your pasta toss it with a little bit of olive oil so that it doesn't stick together into one mass clump when you serve it. Thanks for the recipe. Read More
(6)
Rating: 5 stars
02/28/2011
This is VERY good as is I added red pepper flakes to kick it up a bit. Publix didn't have spinach fettuccine so I just used regular. This also reheats very well. Thank you for a great recipe! Read More
(5)
Rating: 4 stars
03/28/2011
Very good! I wished I had some crusty bread to serve with this but alas I didn't. I subbed a little whole milk and butter for the heavy cream and omitted the red wine. This makes a lot of sauce and it is very good. I want to try this with grilled chicken this summer. Read More
(4)
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Rating: 5 stars
04/05/2011
This recipe was great! I added some parm cheese to the sauce but other than that perfection! Read More
(4)
Rating: 5 stars
03/22/2011
This recipe surprized me with how delicious it was. Not too hard to prepare for a dinner. Something i would cook to impress family and friends. Went great with a spinach and strawberry salad. Read More
(4)
Rating: 4 stars
03/11/2011
I thought this was just okay. Hubby liked it but probably won't make it again. Read More
(4)
Rating: 2 stars
03/02/2017
It wasn't what I had hoped for. Maybe making it with chopped fresh basil adding a tiny bit of sugar? I don't know. It needs tweaking. It was edible but I had to eat the leftovers so they didn't go to waste because the family really didn't like it. Me neither but I hate to waste food! Read More
(1)