Spaghetti with Seared Chicken and Spinach Cream
Golden Seared Chicken with Garlic Spinach Cream over Spaghetti
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
8 oz spaghetti (regular or gluten-free)
2 cups baby spinach
1 tablespoon butter or olive oil
2 garlic cloves, minced
1/2 cup low-fat cream or plain Greek yogurt
1/4 cup grated Parmesan cheese (optional)
Pinch of nutmeg (optional)
Chopped fresh parsley, for garnish
Directions:
Season the chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 5–6 minutes on each side until golden and cooked through. Remove and slice.
While the chicken cooks, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
In a saucepan, melt butter or add olive oil over medium heat. Sauté minced garlic for 1 minute, then add spinach and cook until wilted.
Stir in cream or Greek yogurt, Parmesan, and nutmeg. Cook on low heat for 2–3 minutes until creamy and smooth. Season with salt and pepper.
Add the cooked spaghetti to the spinach cream and toss to coat evenly.
Serve the creamy spinach pasta topped with seared chicken slices and garnish with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 2 servings