Rosemary-roasted cherry tomato-cream sauce, spinach and pulled chicken with fettucine
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 2
Ingredients
2 cupscherry tomatoes
1 1/2tbspolive oil
1 1/2tsp.minced rosemary
kosher salt and freshly ground pepper, to taste
4ouncesDried fettuccine
1 1/4 cupheavy cream
1/2tsp.Italian seasoning
1/4tsp.crushed red pepper
1cupshredded rotiserrie chicken
1 1/2cupbaby spinach leaves
Freshly grated Parmesan cheese
Instructions
Preheat oven to 400 degrees. Place the cherry tomatoes in a baking dish. Drizzle with olive oil, toss, and then season with minced rosemary, salt, and pepper and toss again. Bake for 15 - 20 minutes, just until they start to collapse slightly
While the tomatoes are baking, cook the fettuccine. Drain and set aside. Add cream to the pan used for cooking the pasta and bring to a gentle simmer. Add Italian seasoning, crushed red pepper, chicken, and salt and pepper to taste. Simmer for a few minutes.
Add tomatoes and spinach and cook briefly until spinach starts to wilt. Toss in the fettuccine until coated with sauce. Serve topped with grated Parmesan.