Ingredients
- 2 Tbsp olive oil
- 2 tbsp unsalted butter
- 2 lb boneless skinless chicken breast
- 1/2 tsp Salt
- 1/8 tsp black pepper
- 1 tsp Italian seasoning
- 2 garlic cloves
- 3 cups baby spinach
- 8 oz sun-dried tomatoes in oil drained
- 3 cups heavy cream
- 1/2 cup Parmesan cheese
- 1/2 lb penne pasta
Directions
- Season the chicken tenders with salt and pepper on both sides.
- Fill a large cast-iron skillet with the olive oil and cook both sides of the seasoned tenders over medium-high heat.
- Now set them aside to cool, then dice them up into cubes.
- Now make the sauce by sautéing the butter, minced garlic, sun-dried tomatoes (oil drained) and spinach over medium heat.
- Once the spinach has wilted, add the cream and let it come to a simmer.
- Now remove from heat and add the salt, pepper, Italian seasoning, and grated Parmesan cheese.
- Then add your cooked hot penne pasta and cubes chicken back in. Give it a quick stir and serve.