Ingredients
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8 ounces fettuccine
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1 pound skinless, boneless chicken breast, cut into strips
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1 teaspoon salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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2 tablespoons extra-virgin olive oil
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1/4 cup drained sun dried tomatoes
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2 large cloves garlic, pressed
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1 cup heavy cream
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1 cup shredded mozzarella cheese
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1/4 cup freshly grated Parmesan cheese
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1/4 cup sliced fresh basil, divided
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1/4 teaspoon red pepper flakes
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes; drain and keep warm.
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Meanwhile, season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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Heat oil in a large skillet. Add chicken to skillet, cook and stir for 3 minutes. Add sun-dried tomatoes and garlic, and cook until fragrant, about 1 more minute. Add cream, mozzarella cheese, Parmesan cheese, and 2 tablespoons basil. Cook on low, stirring constantly, until cheese is melted.
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Stir red pepper flakes and fettuccine into sauce. Season with remaining salt and pepper. Top with remaining basil.
Nutrition Facts (per serving)
| 664 | Calories |
| 42g | Fat |
| 23g | Carbs |
| 48g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 664 | |
| % Daily Value * | |
| Total Fat 42g | 53% |
| Saturated Fat 21g | 103% |
| Cholesterol 191mg | 64% |
| Sodium 939mg | 41% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 1g | 5% |
| Total Sugars 3g | |
| Protein 48g | 97% |
| Vitamin C 8mg | 9% |
| Calcium 268mg | 21% |
| Iron 3mg | 14% |
| Potassium 556mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
