Instructions
Step 1: Cook penne pasta according to package instructions; drain and set aside.
Step 2: Season chicken breasts with salt, pepper, and Italian seasoning. Grill or pan-sear over medium-high heat for 5-6 minutes per side, or until cooked through. Slice thinly and set aside.
Step 3: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Step 4: Pour in heavy cream and chicken broth. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
Step 5: Stir in Parmesan cheese, sun-dried tomatoes, and fresh spinach. Cook until spinach is wilted and sauce is creamy.
Step 6: Add cooked penne and sliced chicken to the skillet. Toss to coat everything in the sauce.
Step 7: Garnish with fresh basil or parsley if desired. Serve warm.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed to loosen the sauce.
Continue on the next page