4 tablespoons butter
4 cloves garlic, minced
1 tablespoon flour
1 cup heavy cream
1 cup white wine
Β½ cup parmesan cheese, grated
1 Β½ cups spinach, fresh
10 oz cherry tomatoes, halved (red and yellow in color)
12 oz spaghetti, uncooked
Directions:
Cooking Chicken Tenders:
Heat olive oil in a large skillet over medium-high heat.
Season the chicken tenders with Italian seasoning, paprika, salt, and pepper.
Place chicken in the hot skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from pan and set aside.
Cook Sauce:
In the same pan, add butter and minced garlic. Cook on medium-high until garlic is translucent, about 2 minutes.
Stir in flour to combine, then gradually add heavy cream and white wine. Bring to a simmer.
Add grated Parmesan cheese, stirring until the sauce is smooth. Season with salt and pepper to taste.
Mix in cherry tomatoes and cook until they begin to soften, about 2 minutes.
Add spinach and cook until wilted.
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