Garlic Butter Chicken with Spinach and Three-Cheese Rotini
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
4 cloves garlic, minced
1/2 cup butter, cut into cubes
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 (16 oz) package rotini pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
Directions:
1. Cook pasta according to package directions. Drain and set aside.
2. Season chicken cubes with salt, pepper, and Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add butter to the skillet and melt. Add minced garlic and red pepper flakes (if using) and cook for 1 minute, until fragrant.
5. Stir in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan, Asiago, and feta cheeses until melted and smooth.
6. Add cooked chicken and spinach to the sauce. Stir to combine.
7. Add cooked rotini pasta to the skillet and toss to coat with the sauce.
8. Garnish with fresh parsley and serve immediately.
Cooking Time: 25 minutes | Servings: 4 | Calories: Approximately 650 per serving