Ingredients

• 2 lb chicken breast

• Salt & pepper

• 2 tbsp Olive oil

• 4 tbsp butter (1/2 stick)

• 2-3 cloves minced garlic

• 1 cup cherry tomatoes (can sub. sundried)

• 1 tbsp Italian seasoning

• 1 c heavy cream

• 1 c Parmesan cheese shredded

• 8 oz penne reserve 1 cup of pasta water

• 3 cups frozen spinach

Directions

1. Season each side of your chicken breast with salt and pepper.

2. In a large skillet set on medium heat, pour in the olive oil, and add chicken breasts. Cook for 3 to 4 minutes per side until completely cooked through.

3. Remove the chicken and dice into bite sized pieces and set aside.

4. Prepare your penne pasta, according to the package instructions (instead of using salted water, I like to use chicken stock to add more flavor). Reserve 2 cups of pasta water. The recipe calls for one cup of reserved pasta water, but sometimes you may need more.

5. Add butter to your large skillet and melt over medium heat, then add garlic, tomatoes, and Italian seasoning. Sauté until tomatoes start to blister, then add frozen spinach. Stir to combine.

6. Add heavy cream, Parmesan cheese, and penne or your pasta of choice. Add 1 cup of pasta water and chicken from earlier mix everything together let it simmer for 5-10 mins. Add more pasta water if you want a looser sauce (I like mine thick)

7. Serve this in a bowl and top with more Parmesan cheese