Classic Tuscan Chicken Pasta

Ingredients

• 1 lb Penne pasta
• 2 Chicken breasts, sliced into strips
• 3 tbsp Olive oil
• 4 cloves Garlic, minced
• 1 cup Heavy cream
• 1/2 cup Chicken broth
• 1/2 cup Sun-dried tomatoes, chopped
• 2 cups Fresh spinach
• 1/2 cup Parmesan cheese, grated
• To taste Salt, pepper, & Italian seasoning

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Season chicken strips with salt, pepper, and 1 tsp Italian seasoning. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through (about 6-7 mins). Remove and set aside.
3. In the same skillet, add remaining olive oil. Sauté garlic for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 1 minute.
4. Pour in chicken broth and heavy cream. Stir well and bring to a gentle simmer. Let it reduce slightly for 3-4 minutes until the sauce thickens.
5. Add the spinach and stir until wilted. Mix in the grated Parmesan cheese until smooth and creamy. Return the cooked chicken to the skillet.
6. Toss the drained pasta into the sauce. Add reserved pasta water a splash at a time until the sauce coats the noodles perfectly. Season to taste and serve immediately with extra parmesan on top.