Creamy Sundried Tomato Sweet Potato Noodles and Chicken
Want to change up dinner? Try my recipe for one pot Creamy Sundried Tomato Sweet Potato Noodles and Chicken in under 30 minutes!
Servings 4 -6
Calories 1710kcal
Ingredients
- 2 large sweet potatoes peeled and ends chopped off
- 1 tablespoon grapeseed oil
- 1 tablespoon McCormick Garlic and Herb Seasoning
- 2 boneless skinless chicken breast
- ¼ cup diced pancetta
- ¼ cup diced onion
- ¼ cup white wine
- ⅓ cup sun dried tomato chopped
- ½ cup heavy cream
- 2 cups chopped spinach
- ½ cup frozen peas
Instructions
- Peel the sweet potatoes and cut each of the ends off so that you have a flat edge. Using the OXO Spiralizer with the orange fettuccine cut (¼th inch), spiralize both sweet potatoes and set to the side.
- Season chicken breast with garlic and herb seasoning.
- Preheat a large OXO skillet on medium heat with 1 tablespoon olive oil. Place the chicken breast and diced pancetta in the pan and cook for 5 minutes. Then add in the onion, mix well, turn the chicken and cook an additional 5 minutes.
- Remove chicken from pan, slice into 1-inch thick slices, return back to the pan and add the spiralized sweet potato noodles and ¼ cup of white wine. Cover with lid and cook for 5 minutes. Then add in the sun dried tomatoes, heavy cream, chopped spinach and frozen peas and cook for an additional 8 minutes. Stir well, divide evenly among 4 plates and enjoy.
Nutrition
Calories: 1710kcal | Carbohydrates: 26g | Protein: 251g | Fat: 60g | Saturated Fat: 21g | Cholesterol: 733mg | Sodium: 628mg | Potassium: 4860mg | Fiber: 6g | Sugar: 8g | Vitamin A: 11347IU | Vitamin C: 17mg | Calcium: 182mg | Iron: 9mg