Prep time
20 MIN
Total time
1 H
Perfectly balanced with notes of white wine, garlic and sundried tomatoes, it’s hard to believe this flavourful pasta can be made right at home!



  1. Season chicken with salt and pepper on both sides. In a large non-stick skillet heat 1 tbsp oil over medium. Add chicken and cook for 4-5 minutes, or until browned. Flip over and cook for another 3-4 minutes or until browned on both sides and cooked through. Set aside and keep warm. 
  2. Add remaining oil, shallot and garlic to the pan. Sauté for 1-2 minutes over medium heat or until starting to soften. Pour in broth and scrape up any brown bits from the pan. Increase heat to high. Bring to boil and reduce by half, roughly 8-12 minutes. 
  3. Add the cream and sundried tomatoes. Bring back to simmer for 5 minutes, stirring frequently, until sauce thickens. Stir in spinach, cherry tomatoes and Parmesan; cook until the spinach is wilted and sauce is thick enough to coat the pasta. 
  4. Combine sauce with prepared pasta and stir well to coat; allow to rest for 5 minutes before serving. Slice chicken cutlets into strips. Portion pasta into serving bowls and serve topped with chicken and extra Parmesan. 

Recipe Tips

Don’t have fettucine on hand? Substitute with your favourite pasta.

Recipe Made With

Campbell’s® Chicken Broth with White Wine

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