Creamy chicken breast with tagliatelle
Preparation:
Heat a splash of olive oil in a large skillet. Cook the chicken breasts over medium heat until golden brown and cooked through, about 3 to 4 minutes per side. Season with salt and pepper. Remove the chicken from the pan and let it rest.
In the same pan, briefly sauté the garlic until fragrant. Add the spinach and stir-fry until completely wilted. Season with a pinch of salt.
Next, add the sun-dried tomatoes, cream, crumbled bouillon cube, oregano, and Parmesan cheese. Stir until you have a creamy sauce.
Slice the chicken into strips and return to the pan. Let everything simmer gently for another 5 minutes.
Meanwhile, cook the tagliatelle in plenty of salted water according to the package instructions. Drain and add to the sauce. Mix everything well together.
Garnish with fresh basil if desired.
