Ingredients

The following ingredients have 4 Servings
  • 12-16 ounce package of penne pasta (cooked according to package directions)
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 2 Tbs olive oil
  • 1 tablespoon minced garlic
  • 3 cups fresh spinach leaves (chopped)
  • 1/2 cup sundried tomatoes (chopped)
  • 1 cup chicken broth
  • 1 cup heavy cream or other milk

Instruction

  • Cook pasta according to package directions, strain and set aside.
  • Meanwhile, place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness
  • Season with salt and pepper on both sides.
  • Put olive oil in a large skillet, and turn on to medium heat.
  • Cook for 5-7 minutes on each side over medium heat until browned and cooked through.
  • Transfer to a plate, and cover to keep warm.
  • To same skillet add spinach, garlic, and sundried tomatoes to skillet and saute over medium heat for 1-2 minutes until garlic is fragrant.
  • Add chicken broth and stir another 2-3 minutes until spinach is wilted, scrape any brown bits off the bottom of the pan with a wooden spoon.
  • Add heavy cream and stir, let simmer another 4-6 minutes, stirring occasionally until liquid is slightly reduced and creamy.
  • Slice chicken up, add chicken into skillet, add pasta into the skillet, and toss
  • Taste, season with salt and fresh cracked pepper if desired.